Sauté mushrooms	Fricassee of Wild Mushrooms

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Fricassee of Wild Mushrooms

Source: St. Louis' Finest Restaurants, 1990

Yield: Serves 4

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Ingredients

• 4 oz portabella mushrooms

• 4 oz oyster mushrooms

• 4 oz cremini mushrooms

• 4 oz shiitake mushrooms

• 16 oz 40% heavy cream

• 4 oz dry sherry

• 4 oz sweet sherry

• 2 oz balsamic vinegar

• 1 tsp salt

• 1/2 tsp white pepper

• 4 oz unsalted butter

• 2 Tbsp chopped parsley

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Preparation

Combine the heavy cream, sherries, vinegar, salt and pepper in a medium sized pot and reduce over medium heat. Remove from the heat when the sauce is thick enough to coat the back of a spoon. Set aside at room temperature.

In a large skillet, melt the butter over high heat. When the butter begins to turn brown, add all of the mushrooms. Quickly sauté the mushrooms until they become slightly soft, about 2-3 minutes. Remove from the heat and transfer to a strainer where they can be drained for a minute.

To serve, divide the mushrooms between four plates and pour the sauce over them equally. Sprinkle with chopped parsley.