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Ingredients
¾ pound fresh mushrooms, about 4 cups
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
Salt to taste if desired
Freshly ground pepper to taste
3 tablespoons shallots, finely chopped
½ cup heavy cream
⅛ teaspoon cayenne pepperpepper
Nutritional analysis per serving (4 servings)
5 grams carbs; 41 milligrams cholesterol; 153 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 14 grams fat; 1 gram fiber; 303 milligrams sodium; 4 grams protein; 3 grams sugar
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
- Step 1
Rinse mushrooms and pat dry.
- Step 2
Heat butter in a skillet and add mushrooms, lemon juice, salt, pepper and shallots. Stir and cook about 2 minutes and add cream. Sprinkle cayenne pepper on top. Cover closely and cook 5 minutes. Uncover and reduce the liquid briefly.
Private Notes
Comments
Very good! I used oyster mushrooms, and it made a great breakfast served on toast.
I didn't exactly follow the recipe. I didn't have any cream so I warmed some milk and blended in a tablespoon of shallot and chive boursin and used that instead. I would make it the same way next time!