These are a favorite and can be used either as a side dish with steak or roast and if put atop thin slices of toasted baguette, make a nice appetizer.
I use a package of plain white mushroom, butter,about a fourth of a cup of chopped shallots, salt and pepper and 1/2 a cup of heavy cream, and sometimes a shot of sherry.
I just remove the stems from the mushroom, and thick slice them, saute them in butter til they get a nice brown around the edges and then add the shallots, cook til they get soft, add the cream, bring to simmer, cook til it thickens then if so inclined add a little sherry..Serve as side dish or over toasted baguetts for an appetizer.
enjoy,
kadesma
I use a package of plain white mushroom, butter,about a fourth of a cup of chopped shallots, salt and pepper and 1/2 a cup of heavy cream, and sometimes a shot of sherry.
I just remove the stems from the mushroom, and thick slice them, saute them in butter til they get a nice brown around the edges and then add the shallots, cook til they get soft, add the cream, bring to simmer, cook til it thickens then if so inclined add a little sherry..Serve as side dish or over toasted baguetts for an appetizer.
enjoy,
kadesma