* Exported from MasterCook *
Irish Mushroom a la Creme
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1/2 oz butter -- (15-30 g) to 1 oz.
3 ozs onion -- finely chopped
1/2 lb mushrooms -- sliced
4 fluid ounces cream
Freshly chopped parsley
1/2 tablespoon freshly chopped chives -- optional
1 squeeze lemon juice
Salt and freshly ground pepper
Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes or until quite soft but not coloured; remove the onions to a bowl. Meanwhile cook the sliced mushrooms in a hot frying pan in batches if necessary. Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice . Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Taste and correct the seasoning, and add parsley and chives if used.
Note: Mushroom a la creme may be served as a vegetable, or as a filling for vol au vents, bouchees or pancakes or as a sauce for pasta. It may be used as an enrichment for casseroles and stews or, by adding a little more cream or stock, may be served as a sauce with [favorites]. A crushed clove of garlic may be added while the onions are sweating.
Mushroom a la Creme keeps well in the fridge for 4-5 days.
Serves 4
Cuisine:
"Irish"
Source:
"Ballymaloe Cookery School, Ireland"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 135 Calories; 11g Fat (64.9% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 44mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 20067 0 0 0
