- 1 1/2 lb mushrooms
- 1 1/2 tblsp finely chopped shallots or yellow onion
- 2 1/2 tblsp butter
- 1 1/2 tblsp vegetable or olive oil
- salt and freshly ground pepper, to taste
- 1/2 cup heavy cream
Clean and dry mushrooms - slice into about 1/2 inch pieces. Choose the skillet so
mushrooms will not be crowded. Saute shallots in butter and oil till pale gold.
Raise heat to high - add mushrooms - when fat is gone, lower heat. Add salt and pepper.
In a few seconds, juices will run so turn heat again to high and cook for 3 or 4 minutes,
shaking pan and stirring.
Add the cream for just 2 or 3 minutes until part of the cream has been absorbed and the
rest has thickened slightly. Transfer to warm platter and serve immediately.
(Served at the January 2006 Vegetarian Luncheon)
This recipe was graciously submitted by one of our members
to share with the club. It is submitted as is, and has not been
pretested except by the experience of the submitter. It has been
served at one time or another at one of our Reston Garden Club events
and found to be delicious. We hope you enjoy it.
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