| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter; (1 stick) |
| 4 |
lb |
Button mushrooms; halved vertically |
| 1 |
c |
Dry white wine |
| 2 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Ground nutmeg |
| 2 |
c |
Whipping cream |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Melt 1/4 cup butter in heavy large skillet over high heat. Add half of
mushrooms and saute 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 1 cup cream and boil until sauce thickens and coats mushrooms,
about 10 minutes. Season with salt and pepper. Transfer to bowl. Repeat
cooking procedure with remaining butter, mushrooms, wine, lemon juice,
nutmeg and cream. Transfer to bowl with first batch. (Can be made 1 day
ahead. Cover and chill. Rewarm over low heat before continuing.)
Transfer mushrooms to bowl. Garnish with parsley and serve.
Makes 12 servings.
Bon Appetit November 1992
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