Recipe: Sautéed Mushrooms With Lemon Cream

From: Duplin Winery

Ingredients:
  • ¼ cup unsalted butter
  • 2 lbs button mushrooms, halved vertically
  • ½ cup Duplin Carlos Wine
  • 1 tbsp fresh lemon juice
  • ⅛ tsp ground nutmeg
  • 1 cup whipping cream
  • Chopped fresh parsley (optional)
Directions:
  1. Melt ¼ cup butter in a heavy large skillet over high heat. Add mushrooms and sauté until brown and beginning to release juices (about 10 minutes).

  2. Add ½ cup Carlos wine, 1 tbsp lemon juice, and 1/8 tsp nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes.

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

  4. Season with salt and pepper. Transfer mushrooms to a bowl. Garnish with parsley and serve.

  5. Serves 6.
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