Mushroom Skillet with Cornichons & Green Pepper
When savory mushrooms meet a creamy sauce, tangy cornichons, and aromatic green pepper, you get real comfort food. This easy skillet dish from @monaliebtaroma brings together intense umami flavors with a subtle acidity and pleasant spice. Ideal as a quick dinner or a special dish for guests - easy to make and full of flavor.
25 min
Total Time
15 min
Cooking Time
10 min
Preperation Time
Ingredients
| 400 g | mushrooms |
| 1 | shallot |
| 2 tbsp | butter |
| 1 tbsp | pickled green pepper |
| 1 tbsp | wholegrain mustard |
| 100 ml | cream |
| 50 ml | Noilly Prat |
| 100 ml | beef stock (or vegetable stock) |
| ½ bunch | fresh chives |
| salt, pepper |
Instructions
Step 1 of 6:
Finely chop the mushrooms. Dice the shallot finely, slice the cornichons into thin rounds, and finely chop the chives.
Step 2 of 6:
Heat butter in a pan and sear the mushrooms over high heat until nicely browned.
Step 3 of 6:
Reduce the heat slightly and add the shallots. Sauté briefly until translucent.
Step 4 of 6:
Deglaze with Noilly Prat and the beef stock (or vegetable stock) and let simmer for a few minutes to reduce.
Step 5 of 6:
Stir in the cornichons, green peppercorns, coarse mustard, and cream, and briefly simmer everything until creamy.
Step 6 of 6:
Finally, fold in the chives and season the mushroom pan with salt and pepper.
