SAUTÉED MUSHROOMS (Holiday Market, Royal Oak, Mi.)

1 lb. mushrooms, sliced
1/2 red onion, chopped in a small dice
2 cloves garlic, minced
1/4 c. Madeira wine
1 c. heavy cream
pinch of nutmeg
pinch of cayenne pepper
pinch of white pepper
salt and pepper to taste
a few drops lemon juice
4-6 T. unsalted butter, melted

Preheat a sauté pan over high heat for 3-4 minutes. Toss mushrooms and onion together with the butter in a large bowl. Add to pan and shake to create an even layer; let the mushrooms brown, do not stir or move them around for at least 1-2 minutes or until they are golden brown on the first side. Shake pan or stir with a wooden spoon to brown on both sides. Add wine and shake pan to distribute evenly; scrape bottom of pan to remove all brown bits and cook until wine is cooked off (at this point, continue cooking mushrooms until all liquid has evaporated; this make take quite a while if the mushrooms were high in moisture). Add cream to pan and scrape again; bring to a simmer and cook until thickened, (about 2-3 minutes). Season with salt, pepper, cayenne pepper and nutmeg to taste and add a few drops of lemon juice. Serve hot as a side dish or as a rich sauce for chicken, pork, beef or rice.

Sauteed Mushroom recipe is published in our September, 2005 Menu Minder.

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