Mushrooms with Cream and Sage
Substitute wild mushrooms, if you like.
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
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