Yield: 4 servings
|1 pounds||Mixed fresh wild mushrooms such as black trumpets, fairy rings mad ceps|
|1 tablespoon||Butter or olive oil|
|2||Shallots, peeled finely chopped|
|1||Garlic clove(s) peeled and minced|
|¾ cup||Chicken stock|
|3 tablespoons||Demi-glace (reduced veal stock - opt)|
|1 tablespoon||Chopped chives|
|Salt and pepper to taste|
1. Trim mushrooms, reserving stems for another use. Slice large caps into fairly even pieces, leave smaller caps whole.
2. Melt butter (or heat oil) i na large skillet over medium heat. Add shallots and garlic, and cook until tender, stirring occasionally, for about 15 minutes. Add mushroom caps and cook until they release their liquid. Add chicken stock and cook for about 5 minutes more. Stir in demi-glace, if using, and cream, and cook for another 5 minutes. Add thyme and chives, then season to taste with salt and pepper. Serve with toasted country bread, over pasta or polenta, or as an accompaniment to roast meat.
Submitted By DIANE LAZARUS On 03-22-95