| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
American, Vegetarian |
10 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Garlic |
| 1 |
|
Onion — chopped |
| 8 |
oz |
White mushrooms — sliced |
| 4 |
|
Shallots — chopped |
| 2 |
qt |
Heavy cream |
| 1 |
c |
Brandy |
| 4 |
|
Sprigs thyme |
| 1 |
qt |
Water |
| 6 |
oz |
Butter |
| 1 |
lb |
Shiitake Mushrooms, sliced |
|
|
Thin — reserve stems |
INSTRUCTIONS
Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake
stems, white mushrooms, and saute for about one hour. Add the brandy and
let boil for 30 seconds then add 1/2 the water and bring to a simmer.
Add the heavy cream slowly, stirring it in. The total temperature should
not be reduced much. Simmer for about 20 minutes, adjust consistency.
Strain, season, and add Shiitake mushrooms. Season again and serve.
Recipe By : Gordon Restaurant, Chicago
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 1 Apr 1994 15:04:18 -0800
(P
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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