Easy Sauteed Button Mushrooms With Lemon Cream Sauce

• 1/2 cup butter (no sustitutes)
• 4 lbs button mushrooms, halved (if they are really small just leave whole)
• salt
• 1 cup dry white wine
• 2 tablespoons freshly-squeezed lemon juice
• 1 pinch nutmeg
• 2 cups whipping cream (unwhipped)
• black pepper (optional)

1. To prepare this recipe in two batches: melt 1/4 cup butter in a large skillet over medium heat.
2. Add in half of the mushrooms, and saute until absolutely NO juices remain (about 15-18 minutes) and season with salt.
3. Add in 1/2 cup wine, 1 tablespoon lemon juice and just a tiny pinch of nutmeg; boil until slightly reduced stirring occasionally (about 5-6 minutes).
4. Add in 1 cup whipping cream and boil until sauce thickens and coats the mushrooms (about 10 minutes).
5. Season with black pepper and transfer to a bowl.
6. Repeat with remaining mushrooms (if using 4 pounds).

butter, button mushrooms, salt, white wine, freshlysqueezed, nutmeg, whipping cream, black pepper

Taken from www.food.com/recipe/easy-sauteed-button-mushrooms-with-lemon-cream-sauce-140708 (may not work)