Mushrooms in cream sauce

Mushrooms in cream sauce

By
From
Encyclopedia of Food and Cookery
Serves
6

A lovely first course. Serve in individual small bowls or dishes on an entrée plate.

Ingredients

Quantity Ingredient
500g button mushrooms
125g butter
125ml cream
1 tablespoon dijon mustard
freshly ground black pepper
60g parsley, chopped
salt

Method

  1. Trim mushroom stems level with caps. Cut caps into halves or quarters depending on size. Sauté mushrooms in butter, in several batches. Set mushrooms aside.
  2. Add cream, mustard, salt and pepper to pan and cook, stirring over moderately high heat, until sauce thickens slightly. Return mushrooms to pan and fold through sauce.
  3. Serve hot, topped with a generous sprinkling of parsley. Offer hot crusty bread rolls or French bread to mop up sauce.
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