Creamed Mushrooms
- 2 lbs firm fresh white mushrooms
- 4 tablespoons sweet butter
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 pinch grated nutmeg
- 1/3 cup heavy cream
- 2 tablespoons madeira wine
- 1 tablespoon soy sauce
- 1/2 cup finely chopped fresh Italian parsley
- Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
- 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 mushrooms with salt, pepper and nutmeg, and cook uncovered for another 5 minutes.
- With a slotted spoon, transfer mushrooms to a bowl. Add the cream, Madeira and soy sauce to the juices in the skillet and bring to a boil. Cook until reduced by about half.
- Return mushrooms to the skillet and simmer for another minute or two to heat through. Stir in the parsley and serve immediately.
white mushrooms, sweet butter, salt, fresh ground black pepper, nutmeg, heavy cream, madeira wine, soy sauce, fresh italian parsley
Taken from www.food.com/recipe/creamed-mushrooms-200255 (may not work)