Top Chef Mushrooms In Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Another episode of Top Chef, another beautiful recipe. This is from Hosea and while I didn't agree with his pairing of the mushroom sauce with shrimp, I did like the mushroom sauce. I am thinking this would be an excellent side for chicken or beef and I like the fact it has unique mushrooms as the star attraction. Read more . I will make this soon, fill in some of the blanks, and post a picture. Enjoy with a glass of red zinfendal. Ingredients:
4 oz mushrooms (morels, chanterelles, ojitos. etc.) |
1/2 tsp chopped herbs (thyme, parsley, oregano) |
1/2 tsp minced garlic |
1/2 tsp minced shallots |
3 drops lemon juice |
1/2 cup madeira wine |
1 cup heavy cream |
salt and pepper |
oil and butter |
Directions:
1. If using dehydrated mushrooms, rehydrate the night before with water. Drain the water (but save in a seperate container for later use - great for stocks!)
2. Sautee the mushrooms in a little butter and oil, salt, pepper, garlic shallots,and herbs till cooked through and soft.
3. Deglaze with wine and lemon juice.
4. When wine has almost completely reduced, add cream.
5. Reduce by half. (The web site doesn't have an approximate time for how long this should take)
6. Season and set aside.
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