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Category: |
Category: |
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Mushrooms |
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Ingredients: |
Ingredients: 1 lb. mushrooms, use either white or shiitake or a combination
2 oz. Sun dried tomatoes, sliced and soaked in white wine overnight
3 oz. butter
1 c. Madeira
3/4 c. Heavy cream
1 finely chopped shallot
Ground white pepper
2 scallions, cleaned and sliced
4 garlic croutons
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Directions: |
Directions:Heat heavy skillet and melted butter. When butter sizzles, add mushrooms and sauté to cook through
Drain the sun dried tomatoes and add to the pan. Add Madeira and shallots, reduce wine by 2/3s
Pour in heavy cream, add pepper to taste. Allow the sauce to reduce to a slightly thick consistency. Place one crouton on each serving plate and divide the mushrooms evenly over croutons. Top each dish with a few of the scallion slices. |
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Croutons |
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Ingredients: |
Ingredients: 4 slices 1/2 inch bias cut French bread
4 oz. melted butter
2-3 garlic cloves, finely chopped
Paprika, finely chopped parsley and grated Parmesan cheese
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Directions: |
Directions:Butter one side of each bread slice. Top each slice of bread with chopped garlic. Sprinkle each slice with parsley, paprika and cheese. Bake at 400º until golden brown. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:Not too long |
Personal
Notes: |
Personal
Notes: Can be used as an appetizer or main dish I would double the croutons and sauce if it was served as an entree. It is really delicious. We had this as an appetizer in 1993 when we went to PA for a job interview and stayed at Peddlers Village in Lahaska, PA. The chef at Jenny's Restaurant kindly gave us the recipe when we told him how much we enjoyed it!
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