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Sautéed Mushrooms with Lemon Cream


1/4 cup unsalted butter
2 lbs. button mushrooms, halved vertically
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1/8 tsp. ground nutmeg
1 cup whipping cream
Chopped fresh parsley (optional)

Melt 1/4 cup butter in heavy large skillet over high heat. Add mushrooms and sauté 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.

Makes 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.