Mushrooms In Cream
Recipe: #11604
December 25, 2013
Categories: Side Dishes, Appetizers, Mushrooms, British, Christmas, Easter, Fathers Day, Game/Sports Day, New Years, Sunday Dinner, Thanksgiving, Vegetarian, Kosher Dairy, more
"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."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (230.8 g)
- Calories 322.8
- Total Fat - 25.1 g
- Saturated Fat - 15.5 g
- Cholesterol - 68.2 mg
- Sodium - 1661.5 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 4.8 g
- Sugars - 5.5 g
- Protein - 4.6 g
- Calcium - 224.1 mg
- Iron - 1.1 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
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.
Step 2
Sprinkle with salt and pepper.
Step 3
Add cream and simmer gently for 5 minutes, stirring occasionally.
Step 4
Cut each slice of bread into 4 triangles.
Step 5
Melt 3 tablespoons butter in a skillet and saute triangles on each side, until slightly browned.
Step 6
Serve mushrooms in shallow, single-serving casserole dishes and stand 4 toast triangles around the edges of each dish, with points up.
Tips
No special items needed.
7 Reviews
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