Creamed Mushrooms
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- Servings: 6
- 1 1/2 lbs fresh mushrooms
- 1 lb fresh exotic mushroom (such as porcini, chanterelles, or portobellos)
- 1/2 lb shallot
- 3/8 cup unsalted butter
- 2 tablespoons cognac
- 2/3 cup chicken broth
- 2/3 cup heavy cream
- 1 tablespoon paprika (preferably mild hungarian)
- 1/2 cup packed fresh flat-leaf parsley
- 2/3 cup sour cream
Recipe
- 1 cut mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms.
- 2 finely chop shallots.
- 3 in a deep 12 inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened.
- 4 add cognac and cook over moderate heat, stirring, 1 minute.
- 5 stir in mushrooms and cook, stirring occasionally, 2 minutes.
- 6 add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes.
- 7 (may be made up to this point 1 day ahead and cooled completely before being chilled, covered. reheat mushrooms before proceeding.) mince parsley.
- 8 remove skillet from heat and stir in parsley and sour cream.
- 9 heat mushrooms over moderate heat, stirring, until hot (do not let boil).
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