Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Rose (meadow) mushrooms 1 ts Potato starch
-or white mushrooms -or arrowroot
2 tb Butter -dissolved in
2 md Shallots, finely chopped 1 tb Water
1/2 c Heavy cream 2 ts Cognac or other brandy
1 ts Salt 1 tb Chives, minced
1/2 ts Pepper

1. Rinse the mushrooms thoroughly in cool water Lift the mushrooms
from the water and drain well. Cut the larger mushrooms into 2-inch
pieces.

2. Melt the butter in a large nonreactive saucepan. Add the shallots
and saut? over moderately high heat until translucent, about 1
minute. Add the mushrooms and saut? until tender, 6-8 minutes; there
will be about 1 cup of mushroom liquid remaining in the pan. Add the
cream, salt and pepper and bring to a boil. Stir in the dissolved
potato starch or arrowroot and simmer just until thickened, about 2
minutes. Stir in the cognac and chives.

3. Serve as an accompaniment to roasted meat or poultry. Or spoon the
mushrooms and cream on toast points and serve as a first course.

Food and Wine October 1995
Submitted By DIANE LAZARUS On 09-29-95

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