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Ingredients
- ¼pound mushrooms
- 5tablespoons butter
- 2tablespoons finely chopped shallots
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼cup dry white wine
- 2tablespoons heavy cream
Nutritional analysis per serving (2.5 servings)
280 calories; 28 grams fat; 17 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse mushrooms and pat dry. Cut into thin slices. There should be 2 cups.
- Step 2
Heat tablespoon of butter in small skillet and add shallots. Cook until wilted. Add mushrooms and sprinkle with salt and pepper. When mushrooms are wilted add wine and let simmer about 3 minutes.
- Step 3
Put mixture in food processor or blender and blend thoroughly. Return mixture to skillet and bring to simmer. Swirl in remaining butter. Add heavy cream.
Private Notes
Comments
I didn’t blend and added garlic to the shallots. Everyone loved this with steaks, even the take-them-or-leave-them mushroom people.
Made with dried cepes. Didn’t blend. Great with a pork roast that needed some moisture.
Made with beautiful oysters here in Mexico. Used crema. Excellent. Served on roasted chicken thighs.
Made this with oysters in Mexico. Served on roasted chicken thighs. Excellent. Used Mexican crema.
Very easy. I was surprised how much blending the mushrooms added to the overall flavor. I cheated by adding the additional butter and cream to the blender instead of returning it to the pan. The mushrooms were plenty hot to melt the butter.