Yield: 1 servings
|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|
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