Mushrooms in Chive Cream

"This is an elegant and delicious first course for a special holiday meal or dinner party. It does require last minute prep, but it's very quick to make. I believe this was originally a Bon Apetit recipe."
photo by momaphet photo by momaphet
photo by momaphet
photo by Rita1652 photo by Rita1652
photo by twissis photo by twissis
photo by twissis photo by twissis
Ready In:


  • 24 fresh mushrooms, 2 to 2 1/2 inch diameter, cleaned and stems trimmed (about 2 lbs)
  • 3 tablespoons butter
  • 1 cup whipping cream
  • 2 tablespoons snipped fresh chives
  • 1 tablespoonlemon, rind Anjou pear, finely shredded
  • salt & freshly ground black pepper
  • 13 cup crushed crouton (or cracker crumbs)


  • In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
  • Remove mushrooms with slotted spoon; set aside and keep warm.
  • Stir the cream, chives, and lemon peel into the skillet.
  • Bring mixture to boiling; reduce heat.
  • Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
  • Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
  • Season with salt and pepper.
  • To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
  • Top with 3 mushrooms and about 1 tbsp of the cream sauce.

Questions & Replies

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  1. PetsRus
    Lovely starter, the lemon gives it a lovely tang and the flavors a lift. Planning to make this as a main course, adding some milk or chicken stock to the sauce, and serve with pasta.
  2. momaphet
    These are 5+++++stars! I was making other dishes that had similar ingredients but I really wanted to try this recipe and didn't want to wait to another day to make it. So I made a single serving and used the sliced sauteed mushrooms with shallots I had along with some haricots vert. I'm not always fond of whole mushrooms so if I hadn't have had them already I would have sliced the mushrooms anyway. This was so simple and sooo delicious the sauce wasn't too heavy and it the lemon and chive combo is very nice. The crushed croutons added a nice touch - I'll have to say I wanted to lick my plate! I can't wait to make them again! Thank Nan for a great recipe! Made for ZWT 5 by one of the Chefs with Dirty Faces
  3. Rita1652
    This was part of Menu #28651. I wondered about the bread crumbs but it does work. It was like eating a stuffed mushroom with the stuffing under it. It think it would be really festive to place the mushrooms stem side down on lots of breadcrumbs,(as if it was the forest grounds the the mushrooms were growing from it). I did use seasoned crumbs. The chives were right out of the garden giving a lot of flavor. I served as a side for ZWT5. Merci!
  4. twissis
    Your intro was right on describing this tasty 1st course as elegant, delicious & special - a perfect & light starter w/an easy prep. For us at least, it lacked only 1 key flavor - our much-favored garlic. I thot the presentation deserved better than crushed croutons, but showed it that way + a puff pastry version. It would also be lovely served w/crusty bread brushed w/garlic olive oil. I chose this recipe for PAC & we loved it! Pls see my rating system - a very worthy 4 stars. Thx for sharing w/us. Edited to add: For the puff pastry version, slicing the mushrooms is best as it is more fork-friendly.
  5. Ms B.
    My husband loves mushrooms. Adding a cream sauce just made them better. I was a bit lazy and used the skillet that I had warmed olive oil and garlic in for Garlic Chicken (recipe#116930) to heat the butter and mushrooms. The addition of garlic to this recipe was wonderful. My husband isn't a huge citrus fan, and I omitted the lemon, but the flavor was still tremendous and the sauce was an excellent bonus for the chicken. Thanks for posting.



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