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Creamed Mushrooms

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Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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