Mushrooms in Chive Cream

Recipe by PanNan
READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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