Creamed Mushrooms

This is from the silver palate cookbook. They can be spooned over buttered sourdough toast or serve as the filling for crepes or omelets.

Wipe the mushrooms with a damp paper towel and trim the stem ends.

Cut the mushrooms into thick slices.

Melt the butter in a large skillet.

Add the mushrooms , raise the heat , and toss and stir until mushrooms render their juices , about 5 minutes.

Lower the heat season mushrooms with salt , pepper and nutmeg , and cook uncovered for another 5 minutes.

With a slotted spoon , transfer mushrooms to a bowl.

Add the cream , madeira and soy sauce to the juices in the skillet and bring to a boil.

Cook until reduced by about half.

Return mushrooms to the skillet and simmer for another minute or two to heat through.

Stir in the parsley and serve immediately.

fresh white mushrooms, sweet butter, salt, fresh ground black pepper, nutmeg, heavy cream, madeira wine, soy sauce, fresh italian parsley