INGREDIENTS INGREDIENTS 1 pound regular white mushrooms, cleaned, quartered or sliced 1 Tbsp lemon juice 1 Tbsp unsalted butter 2 Tbsp minced shallots 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme 1/2 bay leaf 1 teaspoon salt 1/2 teaspoon fresh ground pepper 2 cups heavy cream 1 1/2 cups chicken stock 1 teaspoon cornstarch dissolved in 1 Tbsp water Minced parsley for garnish METHOD METHOD 1 In a food processor, coarsely chop mushrooms and lemon juice. 2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears. 3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. 4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste. Serve sprinkled with a little parsley.
Posted on: Fri, 30 Aug 2013 09:29:18 +0000
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