INGREIDENTS

1 SHALLOT MINCED

2 TBSP BUTTER

1 – 10 OZ. PKG MUSHROOM (BABY BELLA OR WHITE)

1/2 TO ¾ CUPS HEAVY CREAM

½ CUP WHITE WINE

SALT AND PEPPER TO TASTE

 

PROCEDURE

SWAET SHALLOTS IN BUTTER UNTIL SOFT

ADD MUSHROOMS AND COOK UNTIL WILTED, COOKED

ADD WINE AND REDUCE BY HALF

ADD CREAM AND REDUCE UNTIL THICKEND

SEASON TO TASTE

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