CREAMED MUSHROOMS

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Contributed by Tamalin Christen
This recipe is so versatile. Perfect spooned over chicken or steak, folded into crepes,
used as a filling for an omelet, or spooned over buttered sourdough toast.
  • 2 pounds firm fresh white mushrooms, sliced
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of nutmeg
  • 1/3 cup heavy cream
  • 1 tablespoon soy sauce
Melt the butter in a large skillet. Add the mushrooms, raise the heat, and toss and stir until mushrooms render their juices, about 5 minutes. 

Lower the heat, season with salt, pepper and nutmeg and cook uncovered for another 5 minutes. With a slotted spoon, transfer mushrooms to a bowl. 

Add the cream and soy sauce to the juices in the skillet and bring to a simmer. Cook until reduced by about half. Return mushrooms to the skillet and simmer for another minute or two to heat through. 

Makes about 2 cups.



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