Mushrooms in Cream Sauce
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¾pound medium-size mushrooms
- 1tablespoon butter
- 2tablespoons finely chopped shallots
- 1tablespoon lemon juice
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup heavy cream
- ¼teaspoon freshly grated nutmeg
Nutritional analysis per serving (4 servings)
151 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 297 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Rinse mushrooms if desired and pat dry.
- Step 2
Heat butter in a heavy skillet and add shallots and mushrooms. Sprinkle with lemon juice, salt and pepper. Cook, stirring, without browning about 5 minutes.
- Step 3
Add cream and nutmeg and cook over relatively high heat, stirring often, about 2 minutes or until sauce has thickened slightly.
Private Notes
Comments
I just happened to have the mushrooms and cream on hand, and I used this as a mushroom gravy /sauce over pork chops, with mashed potatoes and broccolini on the side. To thicken it a little more, I scooped out some of the cream sauce, put it in a cup, and mixed it with a tablespoon of flour, then blended this back in with the mushrooms in the pan. It worked out quite well!
Really good. I had some left over medium rare New York. Sliced and put into the sauce to warm. Served with buttered pappardelle. Delish!!
I made this into a lovely pasta sauce by adding half a cup of the pasta cooking water, a little bit of lemon zest (about half a lemon), and a splash of Marsala wine. Garnished with some chopped parsley, served with fettuccine. Delightful! I used a mix of oyster mushrooms, but really any mushrooms would work.
Really good. I had some left over medium rare New York. Sliced and put into the sauce to warm. Served with buttered pappardelle. Delish!!
Made some crispy sage to finish the sauce ! Delicious
I browned some boneless thighs chicken first, poured off the grease, and then browned the mushrooms in the fond to make a heartier meal. I would add some extra lemon juice at the end to brighten the sauce up. Some fresh thyme would also be good.