|Fresh white mushrooms||2 Pound (Firm)|
|Sweet butter||4 Tablespoon|
|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
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