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Mushrooms in Chive Cream

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“This is an elegant and delicious first course for a special holiday meal or dinner party. It does require last minute prep, but it's very quick to make. I believe this was originally a Bon Apetit recipe.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 24 fresh mushrooms, 2 to 2 1/2 inch diameter, cleaned and stems trimmed (about 2 lbs)
  • 3 tablespoons butter
  • 1 cup whipping cream
  • 2 tablespoons snipped fresh chives
  • 1 tablespoonlemon, rind Anjou pear, finely shredded
  • salt & freshly ground black pepper
  • 13 cup crushed crouton (or cracker crumbs)

Directions

  1. In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
  2. Remove mushrooms with slotted spoon; set aside and keep warm.
  3. Stir the cream, chives, and lemon peel into the skillet.
  4. Bring mixture to boiling; reduce heat.
  5. Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
  6. Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
  7. Season with salt and pepper.
  8. To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
  9. Top with 3 mushrooms and about 1 tbsp of the cream sauce.

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