Creamed mushrooms

Yield: 2 servings

Measure Ingredient
2 tablespoons Unsalted butter
1 tablespoon Minced shallots
2 teaspoons Unbleached all-purpose flour
12 ounces Fresh cultivated mushrooms sliced
¾ cup Whipping cream
¼ cup Madeira*
½ teaspoon Dried thyme leaves - crumbled
\N \N Salt and freshly ground black pepper, to taste
1 teaspoon Snipped fresh chives

1. Melt the butter in a skillet. Add the shallots and cook over low heat for 5 minutes. Sprinkle the shallots with the flour; then add the mushrooms, cream, Madeira, and thyme and stir. 2. Simmer the mushrooms over low heat until the sauce has thickened slightly, 25 minutes. Season with the salt and pepper, garnish with the chives, and serve.

2 portions.

Author's note: Lovely on toast or a puff pastry square (or shells).

This is a great first course, or luncheon or supper fare.

*Note from me: If you don't like Madeira or have any on hand, you could add some liquid from steeping dried imported mushrooms instead, and throw in the reconstituted mushrooms to make this dish even richer. I'd wager you could use yogurt instead of the cream for a low fat sauce, too. Source: The New Basics Cookbook Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 05-10-95

Similar recipes