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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from the Silver Palate cookbook. They can be spooned over buttered sourdough toast or serve as the filling for crepes or omelets. 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.
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