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mushrooms with cream
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
4 servings
Willian Carvalho
@chefwilliancarvalho- Ingredients
- Recipe
- Fresh White Paris Mushrooms, (bigger is better)500 g
- Butter3 tablespoon
- Salt and Pepper to taste
- Sicilian lemon zest1/2 teaspoon
- Sicilian lemon juice1 tablespoon
- Chopped Tarragon1 teaspoon
- Sour cream or cream1/2 cup
- Chopped Parsley2 tablespoon
- Thinly sliced chives1 tablespoon
- PREPARATION Trim the mushroom stems. If sandy, rinse quickly in a colander with warm tap water and pat dry. (Or wipe them with a damp paper towel.) Divide mushrooms larger than the size of a button in half or in four. Melt the butter in a large skillet over medium-high heat. When it sizzles, add the mushrooms and stir to coat. Season well with salt and pepper. Increase the heat and cook, continuously stirring the pan and stirring with a wooden spoon. The high heat should evaporate all the liquid from the mushrooms. Cook until done, 3 to 4 minutes. Add the lemon zest, lemon juice and tarragon, then the sour cream or cream, stirring continuously over high heat until the sauce is reduced and slightly thick, 2 minutes or less. Turn off the heat, add the parsley and transfer the mushrooms to a hot serving bowl. Sprinkle with chives and serve immediately.
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