Easy Sauteed Button Mushrooms With Lemon Cream Sauce
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
4 pounds mushrooms
ingredients
- 1⁄2 cup butter (no sustitutes)
- 4 lbs button mushrooms, halved (if they are really small just leave whole)
- salt
- 1 cup dry white wine
- 2 tablespoons freshly-squeezed lemon juice
- 1 pinch nutmeg
- 2 cups whipping cream (unwhipped)
- black pepper (optional)
directions
- To prepare this recipe in two batches: melt 1/4 cup butter in a large skillet over medium heat.
- Add in half of the mushrooms, and saute until absolutely NO juices remain (about 15-18 minutes) and season with salt.
- Add in 1/2 cup wine, 1 tablespoon lemon juice and just a tiny pinch of nutmeg; boil until slightly reduced stirring occasionally (about 5-6 minutes).
- Add in 1 cup whipping cream and boil until sauce thickens and coats the mushrooms (about 10 minutes).
- Season with black pepper and transfer to a bowl.
- Repeat with remaining mushrooms (if using 4 pounds).
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Reviews
-
A light coating of lemony sauce to support the flavor of the mushrooms, not overpower it. This recipe has a very nice balance. The serving size (a pound of mushrooms) seems quite large - I think 4 oz might be more reasonable, which would also make the nutrition information more useful. The instructions would be easier to follow if they used the ingredient quantities given in the recipe.