Sauteed Mushrooms
Jacques and Julia Cooking at Home
Yield: About 2 cups, serving 4
12 ounces mixed wild and or cultivated mushrooms (6-8 cups)
3 Tbs unsalted butter
3 Tbs minced shallots or scallions
Salt
1 tsp flour
.5 cup or more heavy cream
2-3 Tbs dry port or Madeira
Freshly ground white pepper
1. Break up or cut the wild mushrooms into 1-in pieces, and halve or quarter the common mushrooms to roughly the same size.
2. Set the pan over high heat with 2 tbsp of the butter, swirling to film the bottom and sides. When the butter foams and begins to subside, add the mushroom pieces and the minced shallots. Toss and stir for a minute or two to coat with butter, then cover the pan, lower the heat, and cook for 3 or 4 minutes as the mushrooms exude their juices. Uncover, season with 1/8 tsp salt, and saute over med-high heat until the juices are absorbed and the mushrooms start to brown, about 3 to 4 minutes.
3. Add the remaining tbsp of butter and toss with the mushrooms. Sprinkle the flour all over, stirring well and shaking the pan for a few minutes to incorporate the flour.
4. Pour in .5 cup of the cream, stirring as it heats and thickens, then stir in the port. Bring to the boil and cook for another 2 minutes or so. Taste the sauce and season with salt and white pepper; if too thick, add more cream. Serve hot.
Posted by cheryl at December 25, 2007 03:00 PM