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.
- 2 lbs firm fresh white mushrooms
- 4 tablespoons sweet butter
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 pinch grated nutmeg
- 1⁄3 cup heavy cream
- 2 tablespoons madeira wine
- 1 tablespoon soy sauce
- 1⁄2 cup finely chopped fresh Italian parsley
- Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
- 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.
- Lower the heat season mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
- 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.
- Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.
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. :)
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!!
Very yummy! I halved the recipe and really enjoyed the sauce! Thanks! Made for 123 Hit Wonders game.