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Mushrooms and Cream

Funghi e Crema


Mushrooms in a smooth cream sauce make an elegant accompaniment to almost any poultry and meat dish. This delicate dish is best served at once.


2 pounds small mushrooms, trimmed, cleaned, and halved lengthwise

1/2 cup dry white wine

1/2cup water

Juice of 1/2 lemon

8 tablespoons (1 stick) butter

1 beef bouillon cube, crushed

Fine sea salt to taste

Freshly ground black pepper to taste

1 cup heavy cream

2 tablespoons King Arthur™ Unbleached, All-Purpose Flour


In a skillet, combine the mushrooms, wine, water, and lemon juice, and bring to a boil. Cook for 5 minutes. Drain the mushrooms, reserving ΒΌ cup of the liquid.

In the same pan, melt the butter. Add the mushrooms, bouillon cube, the reserved mushroom liquid, and a pinch of pepper and stir well. Cook over medium heat for 2 to 3 minutes.

In a small bowl, whisk the cream with the flour. Add to the mushrooms and cook, stirring, until the sauce is smooth. Add salt and pepper to taste and serve immediately.


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