INGREDIENTS

INSTRUCTIONS

Combine butter and shallot in medium-heavy saucepan and melt over
medium heat. When butter is completely melted, cook until shallot
becomes soft and translucent, about 2 minutes (do not let shallot
scorch or color). Remove stems from shiitake mushrooms, rinse caps
briefly under running water and pat dry. Chop fine. When shallot is
soft, add mushrooms and cook until mushrooms are dry, about 3  minutes.
Add cream and raise heat to medium-high. Cook, stirring,  until cream
reduces by half, about 5 minutes. Place frozen onions in  colander and
run under warm water to defrost. Thoroughly pat dry. If  using fresh
onions, barely trim both ends (some of root and stem must  remain to
keep onion from falling apart. Cut deep 'X' in root end, to  1/4 length
of onion. Place onions in large bowl and cover with  boiling water. Let
stand until room temperature and squeeze onions  between thumb and
forefinger to pop from skins. Thoroughly pat dry.  Add onions to
reduced cream. Cook briefly, enough to heat through and  reduce cream,
which may have become thinner from onion juice. Season  to taste with
salt. Just before serving, reheat, add minced herbs and  stir to
combine. 6 to 8 servings. Each of 8 servings: 210 calories;  91 mg
sodium; 69 mg cholesterol; 20 grams fat; 8 grams carbohydrates;  2
grams protein; 0.61 gram fiber.  Posted to FOODWINE Digest  by "L.
Mccullough"  <loulou@U.WASHINGTON.EDU> on Dec 22, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 1355
Calories From Fat: 838
Total Fat: 95.2g
Cholesterol: 492.6mg
Sodium: 916.4mg
Potassium: 2457.3mg
Carbohydrates: 115.2g
Fiber: 20.4g
Sugar: 32.5g
Protein: 25.8g