Rum-Flambeed Lemon Mushrooms (1978)

• 1 lb fresh mushrooms
• 6 tbspns butter
• 1 tspn fresh lemon juice
• 3 tbspns light rum, heated
• 1/2 cup heavy cream, heated
• 1/4 tspn salt
• 1/4 tspn pepper

Wash mushrooms and trim stems.  Melt butter, add lemon juice, salt and pepper.  Heat and add mushrooms. Saute until brown.  Drain.

Pour rum over mushrooms and ignite.  When flame dies, stir in heated heavy cream.  Serves 6 to 8.  

(Origin - "Cololado Cache Cookbook" published by the Junior League of Denver, 1978.)

 

More Mushroom Deliciousness

Sherry Mushroom Sauce (1970)