SAUTEED MUSHROOMS WITH CREAM (for four)
1 pound fresh mushrooms, whole if small, sliced, quartered or minced if large
4 tablespoons butter
2 tablespoons oil
4 tablespoons minced shallot or green onions
2 teaspoons flour
1-1/3 to 2 cups whipping cream
¼ teaspoon salt
big pinch of pepper
Optional: 4 to 6 tablespoons Madiera
2 to 4 tablespoons softened butter
- Saute the mushrooms in hot butter and oil for 4 to 5 minutes, but do not allow them to brown any more than necessary. Add the shallots or onions and toss over moderate heat for 2 minutes.
- Stir in the flour and cook slowly for 2 minutes more, stirring.
- Off heat, blend in the cream and seasonings. Then boil down rapidly until the cream has reduced and thickened. Add the optional wine, and boil for a moment to evaporate its alcohol. Correct seasoning. (May be set aside and reheated later).
- Off heat and just before serving, fold in the butter.
from Julia Child, Mastering the Art of French Cooking, volume I