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Creamed Mushrooms

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  Fresh white mushrooms 2 Pound (Firm)
  Sweet butter 4 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Grated nutmeg 1 Pinch
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Madeira wine 2 Tablespoon
  Soy sauce 1 Tablespoon (Imported)
  Finely chopped fresh italian flat leaf parsley 1⁄2 Cup (8 tbs)

Wipe the mushrooms with a damp paper towel and trim the stem ends.
Cut the mushrooms into thick slices.
Melt the butter in a large skillet.
Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes.
Lower the heat, season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
With a slotted spoon, transfer mushrooms to a bowl.
Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil.
Cook until reduced by about half.
Return mushrooms to the skillet and simmer for another minute or two to heat through.
Stir in the parsley

Recipe Summary

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 956 Calories from Fat 718

% Daily Value*

Total Fat 82 g126%

Saturated Fat 49.9 g249.3%

Trans Fat 0 g

Cholesterol 238.6 mg79.5%

Sodium 2884.7 mg120.2%

Total Carbohydrates 37 g12.3%

Dietary Fiber 10.7 g42.6%

Sugars 16.1 g

Protein 32 g64.4%

Vitamin A 104.1% Vitamin C 99.5%

Calcium 14.8% Iron 40%

*Based on a 2000 Calorie diet


Creamed Mushrooms Recipe