Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. Cut white mushrooms lengthwise into 1/2-inch wedges and chop exotic mushrooms.
  2. Finely chop shallots.
  3. In a deep 12 inch heavy skillet cook shallots in butter over moderately low heat, stirring, until softened.
  4. Add Cognac and cook over moderate heat, stirring, 1 minute.
  5. Stir in mushrooms and cook, stirring occasionally, 2 minutes.
  6. 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.
  7. (May be made up to this point 1 day ahead and cooled completely before being chilled, covered. Reheat mushrooms before proceeding.) Mince parsley.
  8. Remove skillet from heat and stir in parsley and sour cream.
  9. Heat mushrooms over moderate heat, stirring, until hot (do not let boil).
Most Helpful

4 5

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.