This recipe is very
nice over toast, noodles or barley.
2 tablespoons butter
1 pound mushrooms, sliced at an angle about '/3
inch thick
Salt and pepper
1/2 cup dry white wine
1/4 cup cream
1/4 cup creme fraiche or sour cream
2 tablespoons chopped parsley
1 garlic clove
2 teaspoons chopped tarragon
Heat the butter in a large skillet over high heat,
add the mushrooms, and sauté until they're
nicely colored. Season with salt and pepper, add
the wine, lower the heat, and simmer until the wine
is reduced by half. Add the creams and simmer until
thickened slightly. Chop the parsley, garlic, and
tarragon together, add them to the mushrooms, and
serve. Serves 2 to 4.
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