1 tablespoon (15 ml) olive oil
1 large shallot, minced (about ½ cup)
2 large garlic cloves, minced
8 ounces (227 grams) cremini mushrooms, sliced (see note)
4 ounces (113 grams) shiitake mushroom caps, sliced
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
¼ cup (60 ml) dry Marsala wine
2 tablespoons (30 grams) crème fraîche
2 tablespoons (10 grams) grated Parmesan cheese
1 teaspoon minced fresh tarragon
Set a 10-inch frying pan over medium-high heat. Add butter and olive oil and cook until butter is melted. Add shallot and garlic and cook, stirring frequently, until softened — about two minutes. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until mushrooms release any liquid and it cooks off. Pour in the marsala and cook, stirring once or twice, until all liquid has evaporated. Turn off the heat and stir in the crème fraîche, grated cheese, and tarragon.
Notes:
1. Use a really good-quality butter if you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn't have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
2. Cremini mushrooms are also called baby bellas. They have a mild flavor and meaty texture that's perfect for this dish. They brown nicely because they don't release nearly as much moisture as their white cousins (which, fun fact, are just a less mature version of the same cultivar).
3. Shiitakes are packed with rich umami flavor and have a nice low moisture content.
4. Marsala is a Sicilian style of fortified wine. For savory cooking, you'll want to use a dry variety. You can learn more about how to choose a bottle in the dedicated section above.
5. Crème fraîche sounds fancy due to the French name, and it does kinda read as sour cream's more elegant big sister. You can find it pretty easily in U.S. grocery stores, or you can make your own. See the FAQ section above to learn more.
6. Choose a good-quality, freshly grated parmesan cheese. It adds a ton of savoriness. If it's important to you that this dish be vegetarian, be sure to choose a variety not made with animal rennet.
7. A tiny bit of fresh tarragon adds so much nuanced, elevated flavor. If you loathe it, you can substitute parsley — but if you don't, I really recommend including it.
7. The silky sauce is at its best shortly after cooking, but you can get a head start on this recipe if you like. Up to about a day in advance, feel free to cook the mushrooms through the addition and simmering of the marsala. Store in an airtight container in the fridge. Reheat thoroughly, then stir in the remaining ingredients shortly before serving.
8. Leftovers will keep in an airtight container in the fridge for a week. You can reheat them in the microwave or on the stovetop.