Sauteed Mushrooms with Lemon Cream
I found myself with an abundance of mushrooms which were staring at me each time I opened the refrigerator and loudly proclaiming that I should “use me or lose me”. It was incessant and annoying and I had other plans for the day so off to the computer I went to find a suitable quick recipe for the little buggers.
Viola! These are super easy and oh so versatile. The tang of the lemon paired with the earthiness of the mushrooms and the nutmeg. And the rich succulence of the cream…. I am now dreaming of grilled chicken breasts and a dollop of these. Or maybe a piece of broiled fish and a smattering of these. Some penne and a ladle of these with a grate of parmesan cheese. Baked potato and a rib eye. Oh yes, I am smiling. You get the idea. These mushrooms would be welcome on so many dishes and once cooked they can stay in the fridge for several days sans loud proclamations.
P.S. I don’t recommend that you do like I did and eat the majority of the bowl for lunch!
SAUTEED MUSHROOMS WITH LEMON CREAM adapted from Bon Appetit, November 1992
1/2 stick butter
4 pounds sliced button mushrooms
1 cup dry white wine
4 tbsp lemon juice
1/4 tsp ground nutmeg
2 cups whipping cream
Melt 2 tbsp butter in large skillet over medium high heat. Add half of the mushrooms and saute until brown and beginning to release their juices, about 8 minutes. Add 1/2 cup wine, 2 tbsp lemon juice and 1/8 tsp nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 8 minutes. Season with salt and pepper and transfer to bowl. Repeat this process with the remaining ingredients. Transfer to bowl with first batch.
Linked to Magazine Monday
Related posts:
Very nice! I’m forever forgetting about mushrooms in my refrigerator. They always end up on the bottom shelf lost at the back. Love the recipe!
[...] This is my entry for Magazine Mondays and I’m happy to say I have quite a few other bloggers who joined me this week in keeping that magazine pile in order! Here’s who joined me: Dawn from Doable and Delicious made Sauteed Mushrooms with Lemon Cream from Bon Appétit. [...]
I LOVE mushrooms and yours look soooo good! I could eat the whole bowl also, I think.
These look so yummy and rich! They do sound like they would be wonderful with simple grilled chicken, or on a great steak. But… I’m actually thinking an omelet. A fluffy omelet filled with these mushrooms sounds SO good right now (can you tell I haven;t had lunch yet?)