Easy Sauteed Button Mushrooms With Lemon Cream Sauce Recipes

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SAUTEED MUSHROOMS WITH LEMON CREAM



Sauteed Mushrooms with Lemon Cream image

Categories     Milk/Cream     Citrus     Dairy     Mushroom     Side     Sauté     Christmas     Thanksgiving     Lemon     Fall     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter
4 pounds button mushrooms, halved vertically
1 cup dry white wine
2 tablespoons fresh lemon juice
1/4 teaspoon ground nutmeg
2 cups whipping cream
Chopped fresh parsley

Steps:

  • Melt 1/4 cup butter in heavy large skillet over high heat. Add half of mushrooms and sauté until brown and beginning to release juices, about 10 minutes. Add 1/2 cup wine, 1 tablespoon lemon juice and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes. Season with salt and pepper. Transfer to bowl. Repeat cooking procedure with remaining butter, mushrooms, wine, lemon juice, nutmeg and cream. Transfer to bowl with first batch. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before continuing.)
  • Transfer mushrooms to bowl. Garnish with parsley and serve.

MICHAEL'S BEST BUTTON MUSHROOMS



Michael's Best Button Mushrooms image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

Steps:

  • In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  • Add the butter. Cook and toss for 5 minutes, until beautifully browned.
  • Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
  • Toss in the parsley and serve immediately.

BUTTON MUSHROOMS à LA CRèME



Button Mushrooms à la Crème image

I enjoy wild mushrooms, but I happen to like ordinary white button mushrooms, too; the cultivated kind, the ones that are also called champignons de Paris (especially by the French). I suppose they are considered pedestrian in foodie circles, and that's a pity. This recipe makes great use of them. It's a simple one, with only a few ingredients: a bit of butter, a handful of sweet herbs and some tangy crème fraîche. Try it as an easy side dish or over noodles.

Provided by David Tanis

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound very fresh cultivated white mushrooms, button size (larger is fine)
3 tablespoons butter
Salt and pepper
1/2 teaspoon lemon zest
Squeeze of lemon juice, about 1 tablespoon
1 teaspoon chopped tarragon
4 ounces crème fraîche
2 tablespoons chopped parsley
1 tablespoon thinly sliced chives

Steps:

  • Trim mushroom stems. If gritty, rinse briefly in a colander with warm tap water and blot dry. (Or wipe them with a damp paper towel.) Halve or quarter mushrooms larger than button size.
  • Melt butter in a large skillet over medium high heat. When it sizzles, add mushrooms and stir to coat. Season well with salt and pepper. Turn up heat and cook, continually shaking pan and stirring with a wooden spoon. The high heat should evaporate any liquid from the mushrooms. Cook until just done, 3 to 4 minutes.
  • Add the lemon zest, lemon juice and tarragon, then the crème fraîche, stirring continuously over high heat until the sauce is reduced and somewhat thickened, 2 minutes or less. Turn off the heat, stir in the parsley and transfer mushrooms to a warm serving bowl. Sprinkle with chives and serve immediately.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams

EASY SAUTEED BUTTON MUSHROOMS WITH LEMON CREAM SAUCE



Easy Sauteed Button Mushrooms With Lemon Cream Sauce image

This is a simple recipe with gourmet taste. Cook down the mushrooms well until there is absolutely no liquid left in them. Just try to resist keeping your spoon away after the complete recipe is cooked, I can honestly say that I can't lol, they are so good Unless you have a huge frypan you most likely will have to do this recipe in two batches, or just prepare half a recipe (2 pounds mushrooms)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 4 pounds mushrooms

Number Of Ingredients 8

1/2 cup butter (no sustitutes)
4 lbs button mushrooms, halved (if they are really small just leave whole)
salt
1 cup dry white wine
2 tablespoons freshly-squeezed lemon juice
1 pinch nutmeg
2 cups whipping cream (unwhipped)
black pepper (optional)

Steps:

  • To prepare this recipe in two batches: melt 1/4 cup butter in a large skillet over medium heat.
  • Add in half of the mushrooms, and saute until absolutely NO juices remain (about 15-18 minutes) and season with salt.
  • Add in 1/2 cup wine, 1 tablespoon lemon juice and just a tiny pinch of nutmeg; boil until slightly reduced stirring occasionally (about 5-6 minutes).
  • Add in 1 cup whipping cream and boil until sauce thickens and coats the mushrooms (about 10 minutes).
  • Season with black pepper and transfer to a bowl.
  • Repeat with remaining mushrooms (if using 4 pounds).

Nutrition Facts : Calories 765, Fat 68.6, SaturatedFat 42.2, Cholesterol 224, Sodium 234.4, Carbohydrate 20.5, Fiber 4.6, Sugar 8.4, Protein 16.8

SIMPLE SAUTEED MUSHROOMS



Simple Sauteed Mushrooms image

Spiced carrots would be a mouthwatering companion in the pan to the mushroom.-Hope Meece, Ambia, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

1/4 cup butter
1 pound fresh mushrooms, sliced
1 tablespoon lemon juice
1 tablespoon soy sauce

Steps:

  • In a large skillet, melt butter. Add the mushrooms, lemon juice and soy sauce. Saute for 6-8 minutes or until mushrooms are tender.

Nutrition Facts : Calories 132 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE



Chicken Tenders in Lemon-Mushroom Cream Sauce image

An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 4

Number Of Ingredients 17

1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon paprika
salt and ground black pepper to taste
1 pound chicken tenders
2 tablespoons olive oil
1 tablespoon butter
1 cup sliced mushrooms
¼ cup finely chopped onion
1 ½ teaspoons minced garlic
⅔ cup fat free half-and-half
½ cup low-sodium chicken broth
3 tablespoons freshly squeezed lemon juice
3 tablespoons chopped fresh dill, divided
1 tablespoon cornstarch
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
  • Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
  • Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
  • Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 9.3 g, Cholesterol 74.8 mg, Fat 13.1 g, Fiber 0.8 g, Protein 26.1 g, SaturatedFat 3.9 g, Sodium 231.2 mg, Sugar 3.3 g

EASY MUSHROOMS IN CREAM SAUCE



Easy Mushrooms in Cream Sauce image

I usually use button mushrooms or white mushrooms, but you can use any combination. I like using creme fraiche, but you can substitute cream as well. Serve with noodles, rice, or bread.

Provided by Anonymous

Categories     Everyday Cooking     Vegetarian     Side Dishes

Time 30m

Yield 4

Number Of Ingredients 8

1 pound fresh mushrooms, sliced
1 squeeze lemon juice, or more to taste
2 tablespoons butter
1 small onion, finely chopped
1 tablespoon flour, or more as needed
1 cup vegetable broth
½ cup creme fraiche, or more to taste
1 tablespoon finely chopped fresh parsley

Steps:

  • Drizzle mushrooms with lemon juice.
  • Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook until softened and liquid has mostly evaporated, about 5 minutes. Dust with flour and mix well. Add broth and cover. Reduce heat and simmer for 10 to 15 minutes.
  • Stir creme fraiche into skillet. Season mixture with salt, pepper, and lemon juice. Stir parsley in before serving.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 9.3 g, Cholesterol 56 mg, Fat 17.5 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 173 mg, Sugar 4.4 g

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