Ingredients
-
60
-
4
-
1
-
400
-
1
-
3/4
-
3/4
-
3/4
-
-
4
-
-
-
-
-
Directions
Creamed Mushrooms on Toast,Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. Its been in my recipe files for years. My mother used to cook mushrooms like this when we’d been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.,Very nice combination. I left out the tarragon but other than that made as written. I served this over recipe #275764 instead of the sourdough bread. Went very well with grilled NY strip steaks. Thanks. Made for Adopt a Tag Fall 2009 🙂
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Steps
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1
Done
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Melt the Butter in a Saut Pan, Add the Garlic and Saut For 1 or 2 Minutes. |
|
2
Done
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Add the Mushrooms to the Pan and Continue to Saut, Stirring Continuously For 3 Minutes Until the Mushrooms Have Softened. Keep a Careful Eye on the Garlic to Make Sure That It Does not Brown. |
|
3
Done
|
Add the Lemon Juice and Cook a Further Minute. |
|
4
Done
|
Gradually Add the Light Cream and Cook Gently Until the Mixture Thickens. |
|
5
Done
|
Add Salt and Pepper to Taste, and the Chopped Parsley, Oregano and Tarragon. |
|
6
Done
|
Divide Mixture Among Hot Toast Slices. |
|
7
Done
|
Garnish With Tarragon Leaves and Serve Immediately. |
|
8
Done
|
or, If Using as a Topping or Sauce, Add to Meat, Vegetables or Pasta Just Before Serving - or Serve It in a Separate Jug. |
