Mushrooms in cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mushrooms; fresh |
| ¼ | pounds | Bacon; diced |
| ¼ | cup | Butter or margarine |
| 2 | eaches | Onions; large, diced |
| 1 | cup | White wine |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Paprika |
| 1 | x | Nutmeg; pinch of |
| 1 | x | Mace; pinch of |
| 1 | cup | Cream; heavy |
| 1 | x | Lemon juice; 1/2 med lemon |
| 2 | eaches | Parsley; sprigs |
Directions
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; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan 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.