Ingredients
-
2
-
4
-
1
-
1/4
-
1
-
1/3
-
2
-
1
-
1/2
-
-
-
-
-
-
Directions
Creamed Mushrooms, Easy and elegant The perfect side for a roast, or a first course in its own right accompanied by fresh, crusty bread and a glass of wine From Gourmet, December 1997 , This was very tasty It just was more of a soup Lots of liquid The mushrooms should be cooked for a lot more then 2 minutes so the water cooks out of them before adding the broth and cream For the exotic mushroom used shatiki mushrooms Besides the parsley I added thyme just love it with mushrooms There was so much liquid that I skipped the sour cream I think I`ll puree the left over for a nice cream of mushroom soup , Easy and elegant The perfect side for a roast, or a first course in its own right accompanied by fresh, crusty bread and a glass of wine From Gourmet, December 1997
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Steps
|
1
Done
|
Wipe the Mushrooms With a Damp Paper Towel and Trim the Stem Ends. Cut the Mushrooms Into Thick Slices. |
|
2
Done
|
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. |
|
3
Done
|
Lower the Heat Season Mushrooms With Salt, Pepper and Nutmeg, and Cook Uncovered For Another 5 Minutes. |
|
4
Done
|
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. |
|
5
Done
|
Return Mushrooms to the Skillet and Simmer For Another Minute or Two to Heat Through. Stir in the Parsley and Serve Immediately. |
