2 Tbsp unsalted butter for sauce plus one Tbsp for mushrooms
Preheat an oven to 375°F. Butter a casserole dish. In a large skillet over medium-high heat, melt the 1 Tbsp butter. Add the mushrooms and sauté, stirring occasionally, about 10 minutes. If using dry mushrooms, reconstitute in 1 cup warm water for 30 minutes and drain, reserving liquid before sautéing. Place mushrooms in the prepared casserole dish and set aside, cover to keep it warm. For the sauce, Add broth (or mushroom liquid) to skillet over medium heat. Bring to a boil, scrapping up all bits. Reduce liquid to half. Add cream. Whisk sauce, slowly adding the Madeira wine. Whisk in butter, 1 Tbsp at a time. Season with salt, pepper, nutmeg and a touch of cayenne. Pour over mushrooms. Sprinkle with the Parmigiano-Reggiano. Bake for 10-15 minutes until the top is golden and the cheese is melted. Let stand for 5 minutes before serving. Serves 4.
Net Carbs: 10 grams per serving