Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

Toss the mushrooms with the lemon juice. In a large skillet, melt 3 tablespoons of the butter. Add the mushrooms and season with salt. Cover and cook over moderate heat until the mushrooms release their liquid, about 4 minutes. Carefully pour the liquid into a small bowl; you should have about 1/2 cup.

Step 2    

Add the remaining 2 tablespoons of butter to the skillet and toss to coat the mushrooms. Cook, stirring a few times, until the mushrooms brown, about 4 minutes. Stir in the soy sauce, then add the sherry and cook over moderately high heat, scraping up the browned bits from the bottom of the skillet, about 1 minute. Add the cream and the reserved mushroom liquid and simmer over moderately high heat until thickened slightly, about 3 minutes. Stir in the parsley, season with salt and pepper and serve.

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