VCE: Mushrooms with Tarragon and Cream

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* Exported from MasterCook Mac *

 

Mushrooms with Tarragon and Cream

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 389

Serving Size : 2 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter

1 pound mushrooms -- sliced at an angle

- about 1/3 inch thick

salt and freshly milled pepper

1/2 cup dry white wine

1/4 cup cream

1/4 cup creme fraiche or sour cream

2 tablespoons chopped parsley

1 clove garlic

2 teaspoons chopped tarragon

 

A great dish to know when you need something nice in a hurry. Serve

over toast, noodles or barley.

 

Serves 2 to 4.

 

Heat the butter in a large skillet over high heat, add the mushrooms,

and saute until they're nicely colored. Season with salt and pepper,

add the wine, lower the heat, and simmer until they wine is reduced

by half. Add the creams and simmer until thickened slightly. Chop the

parsley, garlic, and tarragon together, add them to the mushrooms,

and serve.

 

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Per serving (excluding unknown items): 272 Calories; 20g Fat (71%

calories from fat); 6g Protein; 13g Carbohydrate; 57mg Cholesterol;

141mg Sodium

Food Exchanges: 2 1/2 Vegetable; 3 1/2 Fat

 

 

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