| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| ½ small | Onion(s) |
| Thinly sliced | |
| 1 teaspoon | Minced garlic |
| ½ pounds | Medium oyster mushrooms, |
| Halved, if large, cleaned | |
| ½ ounce | Westphalian ham |
| Or prosciutto | |
| Finely chopped | |
| 1 cup | Heavy cream |
| 1 teaspoon | Soy sauce |
| ½ tablespoon | Cream sherry |
| ½ tablespoon | Parsley, chopped |
| ½ teaspoon | Cornstarch mixed with |
| ¼ cup | Water |
| Salt | |
| 4 | Puff pastry shells |
This method of preparing mushrooms in excellent for any kind of fresh mushroom, but is particularly suited to those varieties with less assertive flavors. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute until the onion becomes translucent, about 3 min. Add the mushrooms, and saute, stirring occasionally, for 3 min. The mushrooms will begin to give off liquid; do not let the mushrooms cook so rapidly that all the liquid evaporates. Once the mushroom liquid just covers the mushrooms, add the ham and cook for 10 min over low heat. Stir in the cram, soy sauce, and sherry and return to a light simmer, then reduce heat and simmer for 6 min. Stir the parsley into the mushrooms, then add some of the cornstarch mixture a little bit at a time until the sauce has thickened. You may not need to use add of the cornstarch. Add salt to taste. Spoon into pastry shells and serve. A Cook's Book of Mushrooms by Jack Czarnecki ISBN 1-885183-07-0 pg 145 Submitted By DIANE LAZARUS On 11-19-95