Wild Mushrooms à la Crème

Wild Mushrooms à la Crème
Photo by www.chow.com


  • 1 tablespoon finely chopped chives (optional)
  • 1 tablespoon finely chopped Italian parsley
  • 1 cup heavy cream
  • Juice of ¼ lemon
  • 1 pound wild "mushrooms":http://www.chow.com/ingredients/30 (chanterelles, morels, cèpes a.k.a. porcini, false chanterelles, or the common field mushroom), sliced into ¼-inch pieces
  • Freshly ground black pepper
  • Salt
  • + 2 more ingredients
    • 1 medium onion, finely chopped
    • 4 tablespoons unsalted butter (½ stick)

Set a heavy medium-size saucepan with tightfitting lid over medium-low heat. When the pan is hot, add 2 tablespoons of the butter. When the butter starts to foam, add the onion, season with salt and pepper, cover, and cook over low heat for 5 to 10 minutes, until the onion is translucent and soft...

View full recipe at Chow


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