Wild mushroom cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Morels, chanterelles shiitake, Portobello or oyster mushrooms or a combination |
| 4 | tablespoons | Butter (1/2 stick) |
| 1 | tablespoon | Shallot, chopped |
| ¼ | cup | Dry white wine |
| 1 | cup | Heavy cream |
| Salt and pepper to taste | ||
| 2 | tablespoons | Parsley, chopped |
Directions
Wash and pat dry the mushrooms, coarsely chopping the larger ones.
Saut in hot butter for 4-5 minutes or until the butter has been absorbed. Add the chopped shallot; then add the wine and reduce until the liquid is completely gone. Add the cream and salt and pepper to taste. Simmer for about 2 minutes, stirring constantly. Add the chopped parsley just before serving. Serve with grilled chicken.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 133 Submitted By DIANE LAZARUS On 07-14-95