Sauteed Mushrooms with Lemon Cream

1. 1

   Melt 1/4 cup butter in heavy large skillet over high heat.

2. 2

   Add half of mushrooms and saute until brown and beginning to release juices, about 10 minutes.

3. 3

   Add 1/2 cup wine, 1 tablespoon lemon juice and 1/8 teaspoon nutmeg.

4. 4

   Boil until slightly reduced, stirring occasionally, about 5 minutes.

5. 5

   Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes.

6. 6

   Season with salt and pepper.

7. 7

   Transfer to bowl.

8. 8

   Repeat cooking procedure with remaining butter, mushrooms, wine, lemon juice, nutmeg and cream.

9. 9

   Transfer to bowl with first batch.

10. 10

    (Can be made 1 day ahead.

11. 11

    Cover and chill.

12. 12

    Rewarm over low heat before continuing.)

13. 13

    Transfer mushrooms to bowl.

14. 14

    Garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.