Polenta wide mushrooms in cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh mushrooms |
| Juice of 1 lemon | ||
| 2 | Shallots, finely chopped | |
| 2 | tablespoons | Butter, melted |
| 2 | tablespoons | Olive oil |
| 1 | cup | Heavy cream |
| Salt, pepper to taste | ||
| 2 | tablespoons | Finely chopped parsley |
| Soft polenta (see Barbar | ||
| Kafka's Recipe) | ||
Directions
Wipe mushrooms and slice thickly. Toss in lemon juice. Saute mushrooms with shallots, covered, in melted butter and oil for 20 minutes. Add cream and simmer 5 minutes more. Seasonto taste with salt and pepper. Sprinkle with parsley and serve over soft polenta.
Makes 6 servings.
Note: Use a blend of mushrooms if available.
Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208 Percent calories from fat 75:and pepper.
Knight-Ridder/Tribune Information Services Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers