Craig Claiborne

Creamed Mushrooms

Preparation info

  • Two to four

    servings.
    • Difficulty

      Easy

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.

Ingredients

  • 1 pound fresh mushrooms
  • 4 tablespoons (½ stick) butter

Method

  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