Creamed Mushroom Medley

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 ounces shiitake mushrooms
• 2 lbs cremini mushrooms (or button)
• 2 tablespoons butter, divided
• 2 tablespoons lemon juice, divided
• 1 large shallot (or small onion, minced)
• 1 large garlic, minced
• 1 tablespoon flour
• 1/2 teaspoon salt
• black pepper
• 1/2 cup whipping cream
• 2 tablespoons whipping cream
• 1/4 cup parsley, chopped

Recipe

• 1 remove stems from shiitake mushrooms; discard or save for stock. thinly slice shiitake caps; quarter button or cremini mushrooms. toss together. (mushrooms can be prepared ahead, covered and chilled for up to a day).
• 2 heat 1 t butter in a large frying pan over medium heat until hot and bubbly. add half of the mushrooms and 1 t lemon juice. saute 3 minutes, turning frequently or until lightly browned and almost cooked. turn into a bowl. again with more butter and juice, saute remaining mushrooms in the same manner; turn into bowl.
• 3 reduce heat to medium.
• 4 drain juices from bowl into pan; add shallot and garlic. cook 2 minutes or until softened. meanwhile stir in flour, salt and pepper into 1/2 cup cream; pour into shallot mixture. bring to a boil, stirring constantly; bubble 1 minute.
• 5 return mushrooms to pan. cook, stirring frequently, for 5 minutes or until hot, bubbling and sauce has thickened. turn into warmed serving dish. sprinkle with parsley and drizzle with remaining 2 t cream.