Mushrooms in cream
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Rose (meadow) mushrooms or white mushrooms |
| 2 | tablespoons | Butter |
| 2 | mediums | Shallots, finely chopped |
| ½ | cup | Heavy cream |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Potato starch or arrowroot dissolved in |
| 1 | tablespoon | Water |
| 2 | teaspoons | Cognac or other brandy |
| 1 | tablespoon | Chives, minced |
Directions
1. Rinse the mushrooms thoroughly in cool water Lift the mushrooms from the water and drain well. Cut the larger mushrooms into 2-inch pieces.
2. Melt the butter in a large nonreactive saucepan. Add the shallots and saut‚ over moderately high heat until translucent, about 1 minute. Add the mushrooms and saut‚ until tender, 6-8 minutes; there will be about 1 cup of mushroom liquid remaining in the pan. Add the cream, salt and pepper and bring to a boil. Stir in the dissolved potato starch or arrowroot and simmer just until thickened, about 2 minutes. Stir in the cognac and chives.
3. Serve as an accompaniment to roasted meat or poultry. Or spoon the mushrooms and cream on toast points and serve as a first course.
Food and Wine October 1995
Submitted By DIANE LAZARUS On 09-29-95