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Mushrooms in Wine Sauce Recipe

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This recipe for Mushrooms in Wine Sauce, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bonnie Wisniewski

Category:
Category:

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
cup finely chopped shallots (4 medium)
2 cloves garlic, minced
teaspoon coarse sea salt
teaspoon ground black pepper
cup Madeira or chicken broth
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
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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