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
- Put caps into a pan. Add cream and salt and pepper to taste. Simmer over medium heat until thick, about 1 hour.
- Add sherry and sage. Simmer for 10 minutes more. Spoon over toast.