Amen. Let's Eat!
Tuesday, June 10, 2008 Wild Mushroom Stroganoff

2 tablespoons butter, and
2 tablespoons
1 large
shallot, minced
3 cups
portabella mushroom or cremini mushroom, cubed
1 1/2 cups
vegetable broth
1/4 cup
white wine
1 teaspoon
fresh thyme, chopped
3 tablespoons
1/4 cup
heavy cream
1/4 cup
parmesan cheese, grated
1/4 cup
fresh parsley, chopped
salt and pepper

Melt the first amount of butter over medium heat and add the shallot, cook until tender. Add the mushrooms to the pot and cook until tender. Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.

While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat. Stir the flour into the butter until absorbed to make a roux. Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.

Stir in the heavy cream and parmesan cheese, and parsley.

* From Cook Therefore I Am @

Posted by Jen :: 6:15 PM :: 0 comments

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