Oh. It's so cool in Melbourne today. I want to make some of this now! You know - if you reduce this down a bit - it makes a delicious toast topping. Just add a heap of cracked black pepper and a very huge cup of tea. Perfect.
500g diced mushrooms
6 golden shallots diced finely - or use one medium onion
1 clove of garlic, chopped
1 handful of fresh herbs - sage is nice - chopped
400ml cream1/2 cup plain flour
600ml stock - beef, vegie or chicken
salt and pepper
30 g butter
juice of one lemon
Saute the shallots and garlic until nearly golden, add the mushrooms and saute for about 15 minutes, stirring regularly until softened and sweet smelling and well combined. Squeeze in the lemon juice. Add the flour and combine well, then add the stock and fresh herbs. Allow to simmer on a gentle heat for 15 minutes, stirring often - it should thicken up a little. Then add the cream and cook gently for another five minutes. Serve with heaps of black pepper and sea salt and more herbs if you like! And bread, heaps of crusty bread!
Serves two hungry or four entree peeps!
Bird and Mushroom Print Via Here