Mushrooms In Chive Cream Recipes
CHIVE MUSHROOM SOUP
I try to serve this rich, savory soup at least once a month during our cold winters. It's quick to make and has a wonderful fresh mushroom flavor. -Laurie Suhrke, Plymouth, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute mushrooms in butter until tender. Stir in the flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cream and chives. Cook until heated through, about 5 minutes longer.
Nutrition Facts : Calories 407 calories, Fat 35g fat (22g saturated fat), Cholesterol 121mg cholesterol, Sodium 1053mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein.
MUSHROOMS IN CHIVE CREAM
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.
Provided by PanNan
Categories Lentil
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In 12" nonstick skillet cook mushrooms, covered, in hot butter 5- 7 minutes, stirring twice.
- Remove mushrooms with slotted spoon; set aside and keep warm.
- Stir the cream, chives, and lemon peel into the skillet.
- Bring mixture to boiling; reduce heat.
- Simmer, uncovered, 5 minutes or until mixture is slightly thickened and bubbly.
- Stir in reserved mushrooms; heat through (do not cook longer or mushrooms will thin sauce).
- Season with salt and pepper.
- To serve: for each appetizer serving, sprinkle about 2 tsp of crushed croutons on each plate.
- Top with 3 mushrooms and about 1 tbsp of the cream sauce.
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