Button Mushrooms a la Creme

• 1 pound very fresh cultivated white mushrooms, button size (larger is fine)
• 3 tablespoons butter
• Salt and pepper
• 1/2 teaspoon lemon zest
• Squeeze of lemon juice, about 1 tablespoon
• 1 teaspoon chopped tarragon
• 4 ounces creme fraiche
• 2 tablespoons chopped parsley
• 1 tablespoon thinly sliced chives

1. Trim mushroom stems.
2. If gritty, rinse briefly in a colander with warm tap water and blot dry.
3. (Or wipe them with a damp paper towel.)
4. Halve or quarter mushrooms larger than button size.
5. Melt butter in a large skillet over medium high heat.
6. When it sizzles, add mushrooms and stir to coat.
7. Season well with salt and pepper.
8. Turn up heat and cook, continually shaking pan and stirring with a wooden spoon.
9. The high heat should evaporate any liquid from the mushrooms.
10. Cook until just done, 3 to 4 minutes.
11. Add the lemon zest, lemon juice and tarragon, then the creme fraiche, stirring continuously over high heat until the sauce is reduced and somewhat thickened, 2 minutes or less.
12. Turn off the heat, stir in the parsley and transfer mushrooms to a warm serving bowl.
13. Sprinkle with chives and serve immediately.

white mushrooms, butter, salt, lemon zest, lemon juice, tarragon, creme fraiche, parsley, chives

Taken from cooking.nytimes.com/recipes/1014484 (may not work)