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Mushrooms in Cream Sauce

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Comments: 1
 

Recipe

Make the most of seasonal mushrooms with this filling side dish

Yield: Makes 4 servings
Prep time: 10 Mins<Br>
Cooking time: 25 Mins

Ingredients

  • 1 lb (450g) mixed mushrooms, such as cremini, stemmed Shiitake, white, and oyster
  • 5 oz (140g) sliced bacon, chopped
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ cup dry white wine
  • Pinch of freshly grated nutmeg
  • 1½ cups creme fraiche or heavy cream
  • 1 tbsp cornstarch
  • Salt and freshly ground black pepper
  • 1 tbsp chopped tarragon

Directions

1. Place the mushrooms in a colander and rinse quickly under cold running water to clean them. Cut large mushrooms in halves or quarters.

2. In a large frying pan, cook the bacon over medium heat until lightly browned. Transfer to paper towels to drain.

3. Add the butter to the pan and melt. Add the onion and cook about 5 minutes, until browned. Add the mushrooms and garlic and cook, stirring often, for about 10 minutes until browned. Add the wine and nutmeg and bring to a boil. Cover and simmer for 5 minutes.

4. Stir in the créme fraîche and reserved bacon. Dissolve the cornstarch in 1 tbsp water. Stir into the sauce and cook until thickened. Season with salt and pepper. Just before serving, stir in the tarragon.

Notes

Good with steak or pork chops. It can also be tossed with pasta.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

498kcal (25%)
661mg (28%)
12g
2g
45g (69%)
0g
23g (113%)
14g
3g
99mg (33%)
7g
10g
29mg
624mg
253mcg RAE (8%)
6mg (9%)
116mg (12%)
1mg (6%)
 

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  • cstinky2

    12.14.14 Flag comment

    This recipe is INSANELY delicious. I make it for appetizers during football games and flies off the table. In the rare times there was left over mushroom sauce, it keeps well for heating up the next day.

 

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