Easy Sauteed Button Mushrooms With Lemon Cream Sauce Recipes

BUTTON MUSHROOMS à LA CRèME

Steps:

• Trim mushroom stems. If gritty, rinse briefly in a colander with warm tap water and blot dry. (Or wipe them with a damp paper towel.) Halve or quarter mushrooms larger than button size.
• Melt butter in a large skillet over medium high heat. When it sizzles, add mushrooms and stir to coat. Season well with salt and pepper. Turn up heat and cook, continually shaking pan and stirring with a wooden spoon. The high heat should evaporate any liquid from the mushrooms. Cook until just done, 3 to 4 minutes.
• Add the lemon zest, lemon juice and tarragon, then the crème fraîche, stirring continuously over high heat until the sauce is reduced and somewhat thickened, 2 minutes or less. Turn off the heat, stir in the parsley and transfer mushrooms to a warm serving bowl. Sprinkle with chives and serve immediately.

SAUTEED MUSHROOMS WITH LEMON CREAM

Steps:

• Melt 1/4 cup butter in heavy large skillet over high heat. Add half of mushrooms and sauté until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer to bowl. Repeat cooking procedure with remaining butter, mushrooms, wine, lemon juice, nutmeg and cream. Transfer to bowl with first batch. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before continuing.)
• Transfer mushrooms to bowl. Garnish with parsley and serve.

EASY MUSHROOMS IN CREAM SAUCE

Steps:

• Drizzle mushrooms with lemon juice.
• Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook until softened and liquid has mostly evaporated, about 5 minutes. Dust with flour and mix well. Add broth and cover. Reduce heat and simmer for 10 to 15 minutes.
• Stir creme fraiche into skillet. Season mixture with salt, pepper, and lemon juice. Stir parsley in before serving.

EASY SAUTEED BUTTON MUSHROOMS WITH LEMON CREAM SAUCE

Steps:

• To prepare this recipe in two batches: melt 1/4 cup butter in a large skillet over medium heat.
• Add in half of the mushrooms, and saute until absolutely NO juices remain (about 15-18 minutes) and season with salt.
• Add in 1/2 cup wine, 1 tablespoon lemon juice and just a tiny pinch of nutmeg; boil until slightly reduced stirring occasionally (about 5-6 minutes).
• Add in 1 cup whipping cream and boil until sauce thickens and coats the mushrooms (about 10 minutes).
• Season with black pepper and transfer to a bowl.
• Repeat with remaining mushrooms (if using 4 pounds).