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Prep Time: 30 Minutes Cook Time: 21 Minutes |
Ready In: 51 Minutes Servings: 4 |
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In 'Williams-Sonoma Vegetable' Ingredients:
2 lbs mixed fresh mushrooms (chanterelle, oyster, black trumpet, shiitake, cremini, white button) |
2 tablespoons unsalted butter |
1 red onion, finely chopped |
salt |
fresh ground black pepper |
1/2 cup dry white wine |
1 cup vegetable stock or 1 cup chicken stock |
1/2 ounce dried porcini mushrooms, broken into small pieces |
1/2 cup heavy cream |
freshly grated nutmeg, small pinch |
1 tablespoon chopped fresh chives or 1 tablespoon chervil |
Directions:
1. Brush the mushrooms clean and cut them as needed so that they are roughly equal in size.
2. In a large frying pan over medium heat, melt the butter.
3. Add the onion and saute until softened, about 3 minutes.
4. Add the mushrooms, increase heat to med-high and saute until lightly browned in places, 3-5 minutes.
5. Season to taste with salt and pepper and add the wine.
6. Increase heat to high and cook until the wine is nearly evaporated, about 3 minutes.
7. Add the stock and dried mushrooms, decrease heat to medium, and cook until the fresh mushrooms are tender and the dried mushrooms are rehydrated, about 10 minutes.
8. Stir in 1/2 cup cream and nutmeg, then taste and adjust the seasoning.
9. Add more cream as desired to create a creamy but light sauce.
10. Transfer to a warmed serving dish, sprinkle with the chives and serve at once.
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