Mushrooms In Chive Cream - cooking recipe
Ingredients
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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
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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.
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