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Creamed Mushrooms

chef.magician's picture
Ingredients
  Mushrooms 1 Pound
  Butter 4 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt To Taste
  Pepper To Taste
  Flour 1⁄2 Cup (8 tbs)
  Light cream 1 Cup (16 tbs)
  Commercial sour cream 1 Cup (16 tbs)
  Dried tarragon 1⁄4 Teaspoon
  Sherry 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon (for garnish)
Directions

GETTING READY
1) Rinse and pat dry the mushrooms. Pull the stems out from the mushrooms. Mince the stems but keeping the caps whole.

MAKING
2) In a saucepan, melt 3 tablespoons of butter. Add in the minced garlic and saute till they change colour slightly.
3) Add in the mushroom caps and stir over a high flame till they brown well on both sides.
4) Next, add in the minced mushroom stems. Saute till they brown as well. Take the pan off the flame.
5) Sprinkle salt and pepper over the mushrooms. Remove the mushrooms onto a plate.
6) Into the same saucepan, add in the remaining butter. Stir in flour and cream.
7) Cook the mixture over a low flame while stirring to get a creamy mixture.
8) Next, mix in the sour cream and dried tarragon. Heat the mixture but do not let it boil.
9) Add the browned mushroom back into the mixture along with sherry.
10) Let the mixture cook on simmer for a few minutes without boiling.

SERVING
11) Garnish the Creamed Mushrooms with chopped parsley leaves. Serve hot with toasted bread on the side, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Party, Healthy
Cook Time: 
20 Minutes
Servings: 
4

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