Creamed Mushrooms

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

• Ready In: 20 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 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

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.