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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