- 4 cups fresh cinnamon cap mushrooms diced
- 2 tablespoons butter
- 2 tablespoons minced shallots or scallions
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons Madeira
By the handfuls, twist the mushrooms in a corner of a towel in order to extract their juices. Heat the butter to bubbling, then use it to saute the "wrung out" mushrooms over medium-high heat.
When the pieces begin to separate from each other about four to five minutes add the shallots or scallions and saute for a little longer. Season to taste. Add the wine and allow it to reduce to just about nothing.
This recipe yields about 1/2 cup.