3213 E Camelback Road, Phoenix AZ  85018

602.955.8100 ... eat@tarbells.com

Open Every Night 

5PM - 10PM Mon-Sat        5PM - 9 PM Sun


Roasted Wild Mushrooms and Garlic Crème Fraîche

A Great Side Dish for Beef, Pork, or Lamb
2 Servings

8 oz wild mushrooms, such as chanterelles. morels, and yellowfoot.  (If none of these are available, use Shiitake).
Canola and Olive Oils
1/4 cup plus 2 T crème fraîche (can substitute sour cream)
1 head of garlic, unpeeled

1. Preheat oven to 300F.
2. Gently clean mushrooms with a barely-damp cloth.  If large, cut I halves.
3. Cut top 1/4 inch from unpeeled garlic head.  Drizzle with olive oil, wrap tightly in foil, and roast in oven until softened (about 2 hours.
4. Remove from oven and let cool. 
5. Place a heavy sauté pan over high heat.  Film with Canola oil.
6. When oil lets out a whiff of smoke, immediately add mushrooms.  Cook for 5-10 minutes, disturbing as little as possible to develop caramelization..
7. Meanwhile, squeeze roasted garlic from cloves into a small bowl.  Mash into paste and stir in crème fraîche.  Taste and season with salt.
8. Spoon mushrooms around steaks or chops, and drizzle a little garlic crème fraîche over mushrooms. 


©Tarbell's 2007