1 pound of fresh mushrooms 2 tablespoons of butter 2 tablespoon of olive oil or vegetable oil 4 scallions, finely chopped 2 cloves garlic, crushed 3 tablespoons of parsley, finely chopped 1/4 teaspoon of salt freshly ground black pepper 2 tablespoons of lemon juice 1/4 cup of heavy cream 1/4 cup of fine breadcrumbs
Wash the mushrooms quickly under cold running water and pat them dry on paper towels. Remove the stems from the caps. Sauté mushroom caps in hot butter for two minutes on each side until lightly browned. Place caps in a buttered baking dish, hollow side up. Add oil to the skillet. Chop mushroom steams finely. Combine with scallions, garlic and parsley. Season with salt and pepper. Sauté mushroom mixture in hot oil and butter for five minutes. Add the lemon juice and cream. Simmer five more minutes. Fill this mixture into mushroom caps and top with breadcrumbs. Bake 5 minutes in a 400ºF. oven just before serving. Serve hot on freshly made toast. 4 servings
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|