Mushrooms with Cream and Sage

by0| PUBLISHED Jan 2, 2009 5:00 AM
Mushrooms with Cream and Sage

Substitute wild mushrooms, if you like.

Yield: serves 2


  • 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.