Saveur

Photo: James Baigrie

1 lb. white mushroom caps, quartered
2 cups heavy cream
Salt and freshly ground black pepper
2 tbsp. dry sherry
1 tbsp. chopped fresh sage leaves

1. Put caps into a pan. Add cream and salt and pepper to taste. Simmer over medium heat until thick, about 1 hour.

2. Add sherry and sage. Simmer for 10 minutes more. Spoon over toast.

SERVES 2

This article was first published in Saveur in Issue #54