Wild mushroom cream sauce

Yield: 1 servings

Measure 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

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

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