Mushrooms in cream

Yield: 6 servings

Measure 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

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

Similar recipes