Julee Rosso, Sheila Lukins

Creamed Mushrooms

Preparation info
  • About 2 cups , serving

    4

    , depending on use
    • Difficulty

      Easy

Appears in

#44The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Ingredients

  • 2 pounds firm fresh white mushrooms
  • 4 tablespoons (½ stick) unsalted butter

Method

  1. Wipe the mushrooms with a damp paper towel and trim the stem ends. Cut the mushrooms into thick slices.
  2. Melt the butter in a large skillet over low heat. Add the mushrooms, raise the heat, and toss and stir until the mushrooms render their juices, about 5 minutes.
  3. Lower the heat, season the mushrooms with salt, pepper, and nutmeg, and cook, uncovered,