Recipe by evelyn/athens
Easy and elegant. The perfect side for a roast, or a first course in its own right accompanied by fresh, crusty bread and a glass of wine. From Gourmet, December 1997.
Top Review by Rita~
This was very tasty. It just was more of a soup. Lots of liquid. The mushrooms should be cooked for a lot more then 2 minutes so the water cooks out of them before adding the broth and cream. For the exotic mushroom I used shatiki mushrooms. Besides the parsley I added thyme just love it with mushrooms. There was so much liquid that I skipped the sour cream. I think I`ll puree the left over for a nice cream of mushroom soup.
- 1 1⁄2 lbs fresh white mushrooms
- 1 lb fresh exotic mushroom (such as porcini, chanterelles, or Portobellos)
- 1⁄2 lb shallot
- 3⁄8 cup unsalted butter
- 2 tablespoons cognac
- 2⁄3 cup chicken broth
- 2⁄3 cup heavy cream
- 1 tablespoon paprika (preferably mild Hungarian)
- 1⁄2 cup packed fresh flat-leaf parsley
- 2⁄3 cup sour cream
Directions See How It's Made
- Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms.
- Finely chop shallots.
- In a deep 12 inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened.
- Add Cognac and cook over moderate heat, stirring, 1 minute.
- Stir in mushrooms and cook, stirring occasionally, 2 minutes.
- Add broth, heavy cream, paprika, and salt and pepper to taste and simmer, stirring occasionally, until liquid is reduced to about 1 1/2 cups, 12 to 15 minutes.
- (May be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat mushrooms before proceeding.) Mince parsley.
- Remove skillet from heat and stir in parsley and sour cream.
- Heat mushrooms over moderate heat, stirring, until hot (do not let boil).