vegetables-mushrooms-sauteed-mushrooms-with-cream-1 vegetables-mushrooms-sauteed-mushrooms-with-cream-2

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

  1. 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.
  1. Stir in the flour and cook slowly for 2 minutes more, stirring.
  1. 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).
  1. Off heat and just before serving, fold in the butter.


from Julia Child, Mastering the Art of French Cooking, volume I

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