Sauteed Mushrooms with Lemon Cream


  • ½ cup (1 stick) unsalted butter
  • 4 pounds button mushrooms, halved vertically
  • 1 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon ground nutmeg
  • 2 cups whipping cream
  • Chopped fresh parsley

1. Melt 1/4 cup butter in heavy large skillet over high heat. Add half of mushrooms and sauté until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add...

View full recipe at SpringPad


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