Sauteed Mushroom with Lemon Cream
By PutoPinoy on Saturday, May 30, 2009 At
Saturday, May 30, 2009
Ingredients:
Melt 1/4 cup butter in heavy large skillet over high heat. Add mushrooms and saute until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice, and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer mushrooms to bowl. Garnish with parsley and serve. Serves 6.
- 1/4 c. unsalted butter
- 2 lbs. button mushrooms, halved vertically
- 1/2 c. dry white wine
- 1 tbsp. fresh lemon juice
- 1/8 tsp. ground nutmeg
- 1 c. whipping cream
- Chopped fresh parsley (optional)
Melt 1/4 cup butter in heavy large skillet over high heat. Add mushrooms and saute until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice, and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer mushrooms to bowl. Garnish with parsley and serve. Serves 6.
Labels: Vegetable Recipes
