Mushrooms in Cream Sauce

By Pierre Franey

Total Time
10 minutes
Rating
4(78)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • ¾pound medium-size mushrooms
  • 1tablespoon butter
  • 2tablespoons finely chopped shallots
  • 1tablespoon lemon juice
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ½cup heavy cream
  • ¼teaspoon freshly grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

151 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 297 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse mushrooms if desired and pat dry.

  2. Step 2

    Heat butter in a heavy skillet and add shallots and mushrooms. Sprinkle with lemon juice, salt and pepper. Cook, stirring, without browning about 5 minutes.

  3. Step 3

    Add cream and nutmeg and cook over relatively high heat, stirring often, about 2 minutes or until sauce has thickened slightly.

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Ratings

4 out of 5
78 user ratings
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Comments

Jo Ann

I just happened to have the mushrooms and cream on hand, and I used this as a mushroom gravy /sauce over pork chops, with mashed potatoes and broccolini on the side. To thicken it a little more, I scooped out some of the cream sauce, put it in a cup, and mixed it with a tablespoon of flour, then blended this back in with the mushrooms in the pan. It worked out quite well!

kate watts

Really good. I had some left over medium rare New York. Sliced and put into the sauce to warm. Served with buttered pappardelle. Delish!!

Catherine O.

I made this into a lovely pasta sauce by adding half a cup of the pasta cooking water, a little bit of lemon zest (about half a lemon), and a splash of Marsala wine. Garnished with some chopped parsley, served with fettuccine. Delightful! I used a mix of oyster mushrooms, but really any mushrooms would work.

Deirdre PA

Used truffle salt which made it extra myshroomy.

kate watts

Really good. I had some left over medium rare New York. Sliced and put into the sauce to warm. Served with buttered pappardelle. Delish!!

foodie

Made some crispy sage to finish the sauce ! Delicious

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