Creamed Mushrooms

ingredients

4 oz. shitake mushrooms
2 lbs. mixed mushrooms (button, brown and/or cremini)
2 Tbsp. butter, divided
2 Tbsp. freshly squeezed lemon juice, divided
1 large shallot or small onion, minced
1 large garlic clove, minced
I Tbsp. all-purpose flour
1/2 tsp. salt
Freshly ground pepper, to taste
1/2 cup whipping cream,
1/4 cup fresh chopped parsley

method

Remove stems from shitake mushrooms and discard. Thinly slice shitake caps and quarter button and cremini mushrooms. Toss together.

Heat 1 Tbsp. butter in a large frying pan over medium-high heat until hot and bubbly. Add half of the mushrooms and 1 Tbsp. of the lemon juice. Saute 3 minutes, turning frequently, or until lightly browned and almost cooked. Turn into a bowl. Repeat with the rest of the mushrooms, using the remaining 1 Tbsp. butter and lemon juice. Remove to the same bowl.

Reduce heat to medium. Drain juice from the bowl of mushrooms into the pan. Add shallot and garlic. Cook 2 minutes or until softened. Meanwhile, stir flour, salt and pepper into 1/2 cup of the cream . Pour into shallot mixture. Bring to a boil, stirring constantly. Boil 1 minutes.

Return mushrooms to pan. Cook, stirring frequently, for 5 minutes or until hot, bubbling and sauce has thickened. Turn into a warmed serving dish. Sprinkle with fresh chopped parsley. If you want to be really decadent, drizzle with another Tbsp. of cream before serving.

Adapted from a Food & Drink recipe