Ingredients:
1/2 cup vegetable stock
1 cup heavy or whipping cream
1 1/2 teaspoons unsalted butter
6 ounces portobellow mushrooms, stemmed and chopped
4 ounces button mushrooms, stemmed and sliced
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh chives
1 teaspoon Italian flat-leaf parsley chopped
Sea Salt
Ground White Pepper
Steps:
1) In a medium saucepan over low heat, combine stock and cream and bring to a boil. Reduce heat and simmer until thickened, about four minutes. Remove from heat.
2) In a skillet, melt butter over medium heat. Add portobello and button mushrooms and saute until softened, about five minutes. Stir into cream sauce with oregano, chive and parsley. Season with salt and white pepper to taste. Serve warm.
* untested
* Makes two cups
* topper for rice or pasta or beef dish, like Salisbury Steak
No comments:
Post a Comment