Mushrooms In Cream Recipe
Mushrooms in cream is a herbed creamy mushroom recipe. Cooked with fresh mushrooms and butter, it is f;avpred with lemon juice to taste. Served over steaks or with pastas, it is delicious and indulgent.
Ingredients
1/2 cup butter
Pepper, freshly ground
1/4 cup olive oil
1 teaspoon dried tarragon
1 1/2 pounds fresh mushrooms
3/4 cup heavy cream
1 teaspoon fresh lemon juice
Salt
Directions
Heat butter and oil in a large heavy skillet over a low heat.
Meanwhile, wash mushrooms, remove stems, and slice fairly thin.
Add to butter oil mixture and cook about 5 minutes, stirring frequently.
Add butter if needed.
Sprinkle in salt and a large amount of pepper (more than seems reasonable).
The freshly ground pepper adds wonderful flavor.
Stir in tarragon, crumbled fine.
Continue cooking 5 minutes longer, giving mixture an occasional stir.
Add the cream and simmer until sauce has thickened slightly^ it should have body but should not be really thick.
If sauce seems too thin, stir in a little cornstarch or arrowroot and cook until it reaches a good consistency.
Just before serving, add the fresh lemon juice.
Meanwhile, wash mushrooms, remove stems, and slice fairly thin.
Add to butter oil mixture and cook about 5 minutes, stirring frequently.
Add butter if needed.
Sprinkle in salt and a large amount of pepper (more than seems reasonable).
The freshly ground pepper adds wonderful flavor.
Stir in tarragon, crumbled fine.
Continue cooking 5 minutes longer, giving mixture an occasional stir.
Add the cream and simmer until sauce has thickened slightly^ it should have body but should not be really thick.
If sauce seems too thin, stir in a little cornstarch or arrowroot and cook until it reaches a good consistency.
Just before serving, add the fresh lemon juice.
