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Nutrition Facts
Serving Size 1 (220g) Recipe makes 4 servings
Calories 361
Calories from Fat 270		(74%)
Amount Per Serving		%DV
	Total Fat 30.1g	46%
	Saturated Fat 18.4g	91%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 85mg		28%
Sodium 468mg		19%
Potassium 468mg		13%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 1.8g	7%
	Sugars 3.0g
Protein 7.3g		14%
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Mushrooms in Cream

Recipe #213476 | 20 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: mikekey
Feb 23, 2007

This is from a Vincent Price cookbook: "A Treasury of Great Recipes". Use button mushrooms, or a mix of various fresh mushrooms, i.e. chanterelles, shiitakes, porcinis, etc. Makes a nice side dish.

SERVES 4 (change servings and units)

Ingredients

1 lb mushroom
3 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 cup light cream

Garnish

4 slices white bread, crusts trimmed off
3 tablespoons butter

Directions

1
Slice mushrooms.
2
In a skillet, melt 3 tablespoons butter. When butter is foaming, add sliced mushrooms; stir them well for 1 minute to coat thoroughly with butter.
3
Sprinkle with salt and pepper.
4
Add cream and simmer gently for 5 minutes, stirring occasionally.
5
To make garnish, cut each slice of bread into 4 triangles.
6
Melt butter in a skillet and saute triangles on each side, until slightly browned.
7
Serve mushrooms in shallow, single-serving casserole dish and stand toast triangles around the edges, with points up.

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Featured Reviews for This Recipe

From: Nif

On Sep 15, 2009

So good!!!! This is absolutely terrific on a good steak. We really enjoyed it with Grilled T-Bone Steaks and New Potatoes with Vinaigrette. I made this as listed but I only had milk so I simmered it for about 15 minutes to thicken. Made for my adopted chef for Fall 2009 PAC. Thanks mikekey!

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From: Lorrie in Montreal

On May 7, 2009

Made for holiday tag. Simple and oh so tasty...we LOVE mushrooms! Lovely side with our steak and mashed potatoes.

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From: duonyte

On Mar 23, 2009

I just wanted a simple supper tonight, nothing fancy, so I made some fresh mashed potatoes, and made these mushrooms in cream. They remind me of the mushrooms our mother used to make, also over mashed potatoes, but without the cream Mmmmmm. I used regular button mushrooms, an odd portabella I still had, and then also some rehydrated thinly sliced exotic mushrooms. Mmmmm. Hit the spot.

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From: Chickee

On Mar 22, 2009

So simple, this is what I like out of a recipe! I did put in some garlic at the beginning and some chopped chives at the end, and it was a great filling for our crepes. I wish I'd made more as we ate it very easily and I would have loved to eat the leftovers for breakfast like Pat did! Thanks!

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