A delightful dish featuring mushrooms in a creamy chive sauce, perfect as an appetizer or side.
Heat the butter in a nonstick skillet over medium heat.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the mushrooms to the skillet and cook, covered, stirring occasionally, until tender.
Covering the skillet helps the mushrooms cook evenly and retain moisture.
Remove the mushrooms with a slotted spoon and set aside, keeping them warm.
Place the mushrooms in a covered dish to keep them warm.
Stir the cream, chives, and lemon peel into the skillet and bring to a boil.
Stir constantly to prevent the cream from scorching.
Reduce the heat and simmer the sauce, uncovered, until slightly thickened.
Simmering allows the flavors to meld and the sauce to thicken naturally.
Return the mushrooms to the skillet and heat through without overcooking.
Avoid overcooking the mushrooms to maintain their texture.
Season the dish with salt and pepper to taste.
Taste the sauce before seasoning to avoid over-salting.
Serve the mushrooms and sauce on plates, garnished with crushed croutons.
Serve immediately for the best flavor and presentation.
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