Creamed Mushrooms with Butter, Garlic and Herbs
  • Servings: 6
  • 1 pound mushrooms, cleaned and sliced
  • 2 T. lemon juice (will use white wine next time too acidic with lemon juice)
  • 1 onion finely chopped
  • 4 shallots, finely minced
  • 3 cloves garlic, finely minced
  • 2 T. butter
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives
  • 1/2 t. thyme
  • 1/2 t. poultry seasoning
  • Salt and pepper
  • 1/4 cup cream or half and half
  1. In a large skillet, sauté together first 6 ingredients until mushrooms are tender, onion is soft and all the liquid has evaporated. Add the remaining ingredients and turn heat to moderately high. Mixture will bubble briskly and cream will evaporate into a shiny sauce. This is a delightful dish to serve with roast chicken or veal. The mushrooms are lavished with herbs and cream and sparkled with garlic. Serves 6