Exotic mushrooms and tarragon cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Reserved chicken cooking liquid | ||
| 3 | Carrots sliced, about 3/4 cup | |
| 2 | Stalks celery, diced, about 1/2 cup | |
| 1 | tablespoon | Sweet butter |
| 2 | tablespoons | Finely chopped shallots |
| 1 | pounds | Mixed exotic mushrooms, sliced and broken by hand |
| 1 | cup | Heavy cream |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Reserved chicken meat | ||
| ¼ | cup | Chopped fresh tarragon leaves |
Directions
Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over mediu m heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
Add the cream to the pot over broth and vegetables and then add the sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the ta rragon and place into single serving crocks or bowls and top each one with a biscuit.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon" <gaellon@...> on Mar 8, 1997.