Mushrooms In Cream Sauce |
| Name: |
Nathalie Alcantara |
| Base: |
Fort Eustis |
| Recipe: |
2 lbs. fresh mushrooms
1/4 lb. bacon, diced
1/4 cup butter or margarine
2 large onions, diced
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Pinch nutmeg
Pinch mace
1 cup heavy cream
Juice of 1/2 medium lemon
2 sprigs parsley
Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; sauté until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frying pan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings.
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