Mushrooms In Cream Sauce
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This is a rich sauce mingling the taste of mushroom with bacon, wine, and the surprise touch of nutmeg.
INGREDIENTS
2 pounds mushrooms
1/4 pound bacon, cut into 1-inch pieces
1/4 cup butter
2 cups onions, diced
1 cup white wine
Salt and pepper, to taste
1/4 teaspoon paprika
1/8 teaspoon nutmeg
1/8 teaspoon mace
1 cup heavy cream
Juice of 1/2 medium lemon
1/4 cup coarsely chopped parsleyClean mushrooms and slice in half if large. Pat dry.
Fry bacon pieces slowly, to prevent sticking, in large sauté pan. When browned, remove and set bacon pieces aside.
Melt butter in pan drippings. Stir in onion and sauté over medium heat until just starting to brown. Add mushrooms and cook until tender, stirring often.
Stir in wine, salt, pepper, paprika, nutmeg and mace. Cook, covered, over low heat 15 minutes.
Remove from heat. Stir in cooked bacon, cream and lemon juice. Return to heat. Warm over low heat. Do not boil. Garnish with chopped parsley.
Makes 6 to 8 side dish servings