Total time: 1 hour, 40 minutes
Servings: 8 to 10
Note: In October, Russ Parsons shared a quick-searing technique for cooking mushrooms that makes even domestic mushrooms taste wild and woodsy. This standout recipe is drawn from that article.
1 (3 1/2- to 4-pound)
1 1/4pounds mixed
mushrooms (portabello, cremini, white button)
4 tablespoons plus 1 1/2
teaspoons butter, divided
2 3/4teaspoons salt, divided
2 tablespoons minced
3 slices prosciutto, cut in thin slivers
1 cup crème fraîche
1/2round loaf (about 4 ounces) day-old
1/3cup (1 ounce) freshly
Recipe: Mushroom and winter squash gratin
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