Yield: 6 servings
|1½ pounds||Rose (meadow) mushrooms or white mushrooms|
|2 mediums||Shallots, finely chopped|
|½ cup||Heavy cream|
|1 teaspoon||Potato starch or arrowroot dissolved in|
|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