Mushrooms In Chive Cream

• 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)

1. In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
2. Remove mushrooms with slotted spoon; set aside and keep warm.
3. Stir the cream, chives, and lemon peel into the skillet.
4. Bring mixture to boiling; reduce heat.
5. Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
6. Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
7. Season with salt and pepper.
8. To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
9. Top with 3 mushrooms and about 1 tbsp of the cream sauce.

mushrooms, butter, whipping cream, fresh chives, pear, salt, crushed crouton

Taken from www.food.com/recipe/mushrooms-in-chive-cream-41741 (may not work)