Sautéed Mushrooms With Lemon Cream
This side dish will be requested over and over. The creamy, lemony flavor with a hint of nutmeg and Carlos muscadine makes this mushroom side dish a gourmet surprise.
Compliments of Bill Lowenthal
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:
- 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).
- Add ½ cup Carlos wine, 1 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 10 minutes.
- Season with salt and pepper. Transfer mushrooms to a bowl. Garnish with parsley and serve.
- Serves 6.
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