Total Time
20mins
Prep 5 mins
Cook 15 mins

This is from the Silver Palate cookbook. They can be spooned over buttered sourdough toast or serve as the filling for crepes or omelets.

Ingredients Nutrition

Directions

  1. Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
  2. 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. Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
  4. 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. Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.

Reviews

(6)
Most Helpful

Most excellent recipe! I made just a slight change. I cut the mushrooms in half and proceeded with the directions as listed and took them as a side to our family Christmas. It got raves all around. I look forward to trying them in crepes next time. :)

Lori Mama December 26, 2008

I lightened this up a bit and served it in patty shells for a first course at Thanksgiving. To lighten it, I sprayed the pan with cooking spray and cut the butter/margarine in half. Instead of heavy cream, I used fat free evaporated skim milk. Didn't have Madeira, so I subbed Marsala. It got raves all around. Looking forward to making it again as a filling for an omlet or crepes!!

sbc1023 November 27, 2008

Very yummy! I halved the recipe and really enjoyed the sauce! Thanks! Made for 123 Hit Wonders game.

Sharon123 February 04, 2008

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