One of my favorite parts of any trip to California is visiting the farmers’ markets.
Last summer at Lake Tahoe, we devoured two pints of strawberries before even leaving the market and ended up turning around and to buy two more on the spot. They tasted like candy, sweeter than any strawberries we’d ever tasted and we dreamt of them for the entire year, not just Steve and I, but even the kids raved all year about them.
This year’s farmers’ market visits didn’t fall short. I cruised the Cabrillo and Santa Cruz markets for a few glorious hours, trolling for both pictures and samples, revelling in my foodie playground, tasting close to a dozen peach varieties before selecting the sweetest.
I expected to be dazzled by the fruit but never thought that I’d fall in love with some mushrooms. But when I strolled by these gorgeous vats of oyster mushrooms, I just had to have them, and came home with a brown paper bag overflowing with beautifully twisted oyster mushrooms. A few hours later, we combined them with some silky Cowgirl Creamery creme fraiche to make a mushroom sauce for grilled chicken we’ll be dreaming about until the next California trip.
Mushroom Cream Sauce
2 tablespoons of olive oil
1/2 pound of oyster mushrooms
1/2 large onion, chopped
2 shallots, chopped
1/3 cup of fresh parsley, chopped
1/2 cup of chicken stock
3/4 cup of creme fraiche
- In a large pan, heat the two tablespoons of olive oil. Add the mushrooms and saute slowly over medium heat for 6 to 8 minutes, until soft but not browned.
- Add the onion, shallot, and parsley mixture and cook for another 5 minutes over medium heat.
- Turn the heat to high and add the chicken stock. Cook for another 3 minutes.
- Finish the sauce with the creme fraiche. Add it to the pan, stirring well and bring to a boil. Cook for another minute to bind it all together. Salt and pepper to taste and your sauce is ready to serve immediately.