Mushrooms cooked in cream and white wine, Champignons Sautes a la Crime (shom-peen-yon soh-tay ah lah krem)
makes a delicious filling for vol-au-vents or flans.
2 oz. butter
1 tablespoon vegetable oil
8 oz. button mushrooms, washed and dried
2 shallots, finely chopped
1 teaspoon flour
8 fl. oz. single cream 7 teaspoon salt § teaspoon white pepper
3 tablespoons dry white wine
In a deep frying-pan, melt
2 tablespoons of butter and the oil over moderate heat. When the foam subsides, add the mush-rooms and saute them for 4 to
5 minutes. Add the shallots to the pan and cook, stirring, for 2 minutes.
With a wooden spoon, stir the flour into the pan and cook for 2 to 3 minutes, stirring constantly.
Remove the pan from the heat and stir in the cream, salt and pepper. When well blended, return the pan to moderately high
heat and boil the liquid until it has reduced a little and is thickened. Add the wine and boil for 1 minute.
Remove the pan from the heat and stir in the remaining butter.