It's Christmas! For the first time in 15 years we are hosting Christmas at home in Boston. This does ont mean that I have not cooked Christmas dinner in 15 years. I am usually drafted to cook wherever we are for Christmas. But this year I got to create my own menu, and I decided to add this mushrooom recipe. I have some members of my family who are not mushroom fans, but I really didn't care on this one. These looked like they would go perfectly with roast beef and yorkshire pudding...and they did. They were delicious and super simple.
Creamy Garlic Butter Mushrooms
Ingredients:
- 5 tablespoons salted butter
- 1 pound white mushrooms
- salt and pepper to taste
- 2 tablespoons white wine
- 2 teaspoons minced garlic
- 2 tablespoons chopped parsley
- 2 tablespoons heavy cream
- 1 tablespoon grated parmesan cheese
Directions:
1. In a medium skillet, heat the butter on medium. Add the mushrooms, season with salt and pepper, then continue to cook until browned, turning once. (about 5 minutes)
2. Once the mushrooms are lightly browned add the wine. Toss to coat. Next add the garlic and parsley. Stir continually for about 2 minutes or until the garlic is fragrant.
3. Add the heavy cream and parmesan. Stir to coat well, and simmer to slightly reduce the sauce. Serve immediately and enjoy.
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