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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A wonderful combination of mushrooms and other flavors. Recipe from the White Horse Inn, oldest Tavern in America. I use whatever assorted fresh mushrooms I can buy since the ones in the recipes are often hard to find! Read more !!! Ingredients:
1 lb butter ( save a bit to fry bread for croutons) |
bunch of parsley ( save a bit to garnish finished dish ) |
2 fresh garlic cloves |
3 lemons |
salt and pepper to taste |
1 oz pernod liquer |
12 oz button mushrooms |
6 oz fresh morells |
6 oz french cepes mushrooms |
6 oz fresh chanterelles mushrooms |
6 oz balck chines mushrooms |
10 oz heavy cream |
10 oz demi glace ( this is available in jars at gormet food stores ) |
i often use beef or chicken stock instead ! ) |
16 slices white bread ( cubed for crotons ) |
Directions:
1. Soten butter than hand stir with fine chopped parsley, crushed garlic and lemon juice, Pernod and salt and pepper.
2. Clean mushrooms, quarter and remove stems( use stems for another use )
3. Saute all the mushrooms in most of the garlic butter until 3/4 soft.
4. Add demi glace and heavy cream.
5. Bring to a boil and let cook to reduce somewhat till a bit thickened
6. Add a splash of fresh lemon juice.
7. In another pan, saute bread in some butter for croutons.
8. Garnish mushroom dish with the pan fried croutons and some more fresh parsley
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