Mushrooms in Wine Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: You might see older versions of this called " fricassee " which means the same
2 pounds assorted fresh mushrooms, such as cremini, button, shiitake, chanterelle, porcini, oyster, and/or morels, cleaned and tough stems trimmed
2 tablespoons walnut oil
1 tablespoon butter
½ cup finely chopped shallots (4 medium)
2 cloves garlic, minced
½ teaspoon coarse sea salt
¼ teaspoon ground black pepper
½ cup Madeira or chicken broth
½ cup whipping cream
1 tablespoon snipped fresh chives
1 – 2 teaspoon finely chopped fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
¼ cup finely chopped fresh parsley
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Directions: |
Directions:Step 1
Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. Add 6 cups of the mushrooms; cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Using a slotted spoon, transfer mushrooms to a large bowl. Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet; cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper.
Step 2
Remove from heat; add the Madeira. Return to heat; simmer about 3 minutes or until the liquid is nearly evaporated. Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. Transfer to a serving bowl and sprinkle with snipped fresh parsley; serve warm. |
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