Sautéed Mushrooms With Lemon Cream

Recipe

Ingredients:

• ¼ cup unsalted butter
• 2 pounds button mushrooms, halved vertically
• ½ cup Duplin Carlos Wine
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon ground nutmeg
• 1 cup whipping cream
• Chopped fresh parsley (optional)

Directions:

1. Melt ¼ cup butter in a heavy large skillet over high heat. Add mushrooms and sauté until brown and beginning to release juices (about 10 minutes).
2. Add ½ cup Carlos wine, 1 tablespoon lemon juice, and 1/8 teaspoon nutmeg. Boil until slightly reduced, stirring occasionally, about 5 minutes.
3. Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 10 minutes.
4. Season with salt and pepper. Transfer mushrooms to a bowl. Garnish with parsley and serve.
5. Serves 6.