A delightful twist on the classic creamed mushrooms, featuring enhanced flavors and a touch of elegance.
Clean the mushrooms using a damp paper towel and trim the stems. Slice them thickly.
Cleaning mushrooms with a damp towel preserves their texture and prevents them from becoming waterlogged.
Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring, until they release their juices, about 5 minutes.
Cooking the mushrooms in butter enhances their natural flavor and creates a rich base for the dish.
Season the mushrooms with salt, pepper, and nutmeg. Lower the heat and cook uncovered for another 5 minutes.
Adjust the seasoning to your taste, keeping in mind that the soy sauce will add additional saltiness.
Use a slotted spoon to transfer the mushrooms to a bowl. Add the cream, wine, and soy sauce to the skillet and bring to a boil. Reduce the mixture by half.
Reducing the sauce intensifies its flavors and creates a creamy consistency.
Return the mushrooms to the skillet and cook for another 2 minutes to heat through. Stir in the parsley before serving.
Adding parsley at the end retains its fresh flavor and vibrant color.
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