Champignons Sautes a la Crème (Creamed Mushrooms)

2 Tb of butter
1 Tb of oil
2 Tb minced shallots or green onions
1 Tsp of flour
2/3 to 1 cup of whipping cream
1/8 tsp salt
Pinch of pepper
Optional: 2 to 3 Tb Madeira
1 to 2 Tb of soften butter

Saute’ the mushrooms in the hot butter and oil for 4 to 5 minutes, but don’t let them brown any more than necessary. Add the shallots or onions and toss over moderate heat for 2 minutes.

Stir in the flour and cook slowly for another 2 minutes while stirring.

Off heat, blend in the cream and the seasonings. Then boil down rapidly until the cream has reduced and thickened. Add the optional wine, and boil for a moment to evaporate its alcohol. Correct seasoning.

Off the heat and just before serving, fold in the butter using a rubber spatula.

This is another recipe adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck. In an earlier post I mentioned that I accidentally made this recipe. But, I am so glad that I did. This was sooooooo good!!! When I first made it I was a little pissed that I made such a stupid mistake but I was lucky enough that I had bought enough mushrooms for this recipe and enough to complete my original recipe. I first started out by just putting into some Tupperware wondering “What the hell am I gonna do with this shit.” Then I tasted it. My Gawd!! It was soooo good!! I first started out by using some French bread to scoop it up and that first taste was sublime. I think I ate half the container standing over the kitchen sink. Then I knew that I had to do something with what was left. So I immediately grabbed some chicken breast from the freezer and grilled it. This as a topping on that little piece of chicken made it all worth while. A few weeks later I had a weekday date that I had to entertain a night time caller and I made this again with some simple mashed potatoes and asparagus, needless to say……. I got sum after that meal (wink wink). Well until we meet again.