Creamed Mushrooms

Preparation info

  • Difficulty


  • Two to four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

The domesticated mushroom at its finest has a snow-white cap and is free of blemishes, top to bottom. When chopped, mushrooms discolor quickly, but rinsing them in cold running water helps prevent discoloration. Mushroom caps are ideal for stuffing.


  • 1 pound fresh mushrooms
  • 4 tablespoons (½ stick) butter
  • cups heavy cream
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons flour


  1. Wash the mushrooms under cold running water and drain them. Pat the mushrooms dry with a clean towel or paper toweling. Slice the mushrooms thin.

  2. Heat 1 tablespoon of the butter in a saucepan and add the mushrooms. Cover and simmer until the mushrooms are wilted and give up their juices. Add the cream, salt, and pepper.

  3. With the fingers, blend the remaining butter with the flour. Add the butter-flour mixture, bit by bit, to the simmering mushrooms. Stir well after each addition. The butter-flour mixture will gradually thicken the mushrooms. When all the butter and flour are added, bring mixture to a boil and serve hot on toast.