This week, I’ve eaten this on burgers and on green beans. I picked up another pound of mushrooms to make more. This would be even better with a minced shallot or a small onion cooked before adding the mushrooms.

Saute a pound of sliced mushrooms in butter until browned and soft. Add one third cup white wine and simmer until the wine evaporates. Add maybe three-quarters of a cup of heavy cream and continue simmering until thick. Taste, and add a few drops of red wine vinegar if you think it needs it. Season to taste with salt and pepper.

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