Creamed Mushroom Medley - cooking recipe

Ingredients

4 ounces shiitake mushrooms
2 lbs cremini mushrooms (or button)
2 tablespoons butter, divided
2 tablespoons lemon juice, divided
1 large shallot (or small onion, minced)
1 large garlic, minced
1 tablespoon flour
1/2 teaspoon salt
black pepper
1/2 cup whipping cream
2 tablespoons whipping cream
1/4 cup parsley, chopped

Preparation

Remove stems from shiitake mushrooms; discard or save for stock. Thinly slice shiitake caps; quarter button or cremini mushrooms. Toss together. (mushrooms can be prepared ahead, covered and chilled for up to a day).
Heat 1 T butter in a large frying pan over medium heat until hot and bubbly. Add half of the mushrooms and 1 T lemon juice. Saute 3 minutes, turning frequently or until lightly browned and almost cooked. Turn into a bowl. Again with more butter and juice, saute remaining mushrooms in the same manner; turn into bowl.
Reduce heat to medium.
Drain juices from bowl into pan; add shallot and garlic. Cook 2 minutes or until softened. Meanwhile stir in flour, salt and pepper into 1/2 cup cream; pour into shallot mixture. Bring to a boil, stirring constantly; bubble 1 minute.
Return mushrooms to pan. Cook, stirring frequently, for 5 minutes or until hot, bubbling and sauce has thickened. Turn into warmed serving dish. Sprinkle with parsley and drizzle with remaining 2 T cream.