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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Serve with toast points or pita chips. Ingredients:
6 tablespoons unsalted butter |
1 lb cremini mushroom (thinly sliced) |
1/2 lb shiitake mushroom (stemmed and cut into 1/4 inch dice) |
1 yellow onion (diced) |
2 shallots (minced) |
1 red bell pepper (cored, seeded, and finely diced) |
3/4 cup flour |
2 cups chicken stock (heated) |
1/4 cup white wine |
1 egg yolk |
1/2 cup heavy cream |
salt and pepper |
1/4 cup minced parsley |
1 tablespoon fresh chives (minced) |
Directions:
1. In a large skillet over medium heat melt butter.
2. Sauté mushrooms, onion, shallots, and bell pepper until tender Add flour and cook 3 minutes stirring constantly.
3. Whisk in chicken stock and cook until thickened.
4. About 10 minutes.
5. Stir in wine, and reduce heat.
6. Simmer 20 minutes.
7. In a small bowl mix egg yolk and cream.
8. Whisk into mushroom mixture.
9. Salt and pepper to taste.
10. Stir in chives and parsley.
11. Serve hot.
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