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).