Mushrooms in Cream Sauce

Cream sauce can be more than just a soupy sauce. This is a rich sauce mingling the taste of mushroom with bacon, wine, and the surprise of nutmeg.  Great for a Thanksgiving or Christmas holiday. 

• 2 pounds mushrooms
• 1/4 pound bacon, cut in 1 inch pieces
• 1/4 cup butter
• 2 cups onion, diced (about 2 large)
• 1 cup white wine
• Salt and pepper to taste
• 1/4 teaspoon paprika
• 1/8 teaspoon nutmeg
• 1/8 teaspoon mace
• 1 cup heavy cream
• Juice of 1/2 medium lemon
• 1/4 cup coarsely chopped parsley

METHOD

Clean mushrooms and slice in half if large. Pat dry.

Fry bacon pieces slowly (to prevent sticking) in large sauté pan. When browned, remove and set aside.

Melt butter in pan drippings. Stir in onion. Sauté over medium heat until starting to brown. Add mushrooms and cook until tender, stirring often.

Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cook, covered, over low heat 15 minutes.

Remove from heat. Stir in cooked bacon, cream and lemon juice. Return to heat. Warm over low heat. Do not boil.

Garnish with parsley.

Serves: 6 - 8 as side dish

This recipe from www.inmamaskitchen.com

Contributor: Marieta Peverelli

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