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Becky's Champignons a la Creme Recipe

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This recipe for Becky's Champignons a la Creme, by , is from The Simons Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, September 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Pound mushrooms
4 Tbsp unsalted butter
salt and black pepper
1 Tbsp flour
1/2 cup heavy cream
1 Tbsp chopped parsley
juice of 1/2 lemon

Directions:
Directions:
Wipe mushrooms with a damp paper towel, trim the stalks, melt the butter in a pan and saute the mushrooms for 1-2 minutes tossing to coat them evenly with the butter. Season to taste with salt, pepper. Cook for a few minutes, to draw out the juices of the mushrooms. Sprinkle the flour into the pan and stir thoroughly with a wooden spoon to blend the ingredients, gradually stir in the cream. Bring to boil, stirring continuously until it has thickened. Allow to simmer over low heat for 1-2 minutes, add parsley and lemon juice serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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