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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I've modified a favorite mushroom recipe that bakes in a casserole. This one is done in 10 minutes on the stove top. It is a great compliment to beef or chicken, when you match your base choice to your meat. This is also a low-carb recipe that tastes very rich and satisfying. Ingredients:
1 lb baby portabella mushrooms, cleaned and thickly sliced |
2 tablespoons butter or 2 tablespoons olive oil |
1 teaspoon beef base |
1/2 cup cream |
1/2 cup parmesan cheese, grated |
Directions:
1. In a large skillet over medium heat, saute the sliced mushrooms in the butter (or oil) for 3 or 4 minutes, till juices are released.
2. Add the beef base and stir quickly to dissolve it in the mushroom juices.
3. Reduce heat to low and stir in the cream till well combined.
4. Sprinkle on the Parmesan and mix gently to coat mushrooms with the cheese.
5. Serve at once, with a well-seared medium-rare steak is suggested.
6. Serves 6 as a side dish; serves 8 as a garnish.
7. To serve with roast chicken, substitute chicken base for the beef base.
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