Serves:
About the Recipe
I am a huge mushroom fan! This classic French recipe is one I learned in culinary school, and I make it frequently. It's the key ingredient in Beef Wellington, but honestly, it's fantastic in everything. It's used as a stuffing or filling in omelets and ravioli, or one of my favorites: on top of a crostini with goat cheese for a special treat for me and my guests. It's full of nutrients and low in calories. I hope you try it!
Preparation
In a sauté pan, over high heat, melt the butter and sauté the shallots until translucent.
Add the mushrooms and continue to cook over medium heat until all the liquid has evaporated. Stir occasionally so the mixture cooks evenly.
Remove from the heat and stir in heavy cream. Season with salt and pepper, or PGS to taste.
Allow to cool completely.
Serve on crostini, over creamy polenta topped with a poached egg or use to flavor any protein of choice.