Mushrooms In Chive Cream - cooking recipe

Ingredients
    24 fresh mushrooms, 2 to 2 1/2 inch diameter, cleaned and stems trimmed (about 2 lbs)
    3 tablespoons butter
    1 cup whipping cream
    2 tablespoons snipped fresh chives
    1 tablespoonlemon, rind Anjou pear, finely shredded
    salt & freshly ground black pepper
    1/3 cup crushed crouton (or cracker crumbs)
Preparation
    In 12\" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
    Remove mushrooms with slotted spoon; set aside and keep warm.
    Stir the cream, chives, and lemon peel into the skillet.
    Bring mixture to boiling; reduce heat.
    Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
    Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
    Season with salt and pepper.
    To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
    Top with 3 mushrooms and about 1 tbsp of the cream sauce.

Leave a comment