Elizabeth Schneider

Creamy Oyster Mushrooms

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Accompany simple grilled or roasted meat or fish with gently cooked, velvety oyster mushrooms enriched with butter and cream.

Ingredients

  • 1 pound oyster mushrooms
  • 4 tablespoons butter
  • 2 tablesp

Method

  1. Trim tips from mushroom stems. Separate caps; if large, break into generous bite-sized pieces.
  2. Heat butter in a large skillet; stir in shallots and cook over medium heat until slightly softened. Add mushrooms and toss. Add stock and toss over moderately high heat until liquid evaporates. Add wine and toss until nearly evaporated. Add cream; stir until thickened