Creamed Mushrooms - Joy of Cooking

By Wewah

From Joy of Cooking by Irma S. Rombauer

Ingredients

• 1 oz dried Porcini mushrooms
• 2 T butter
• 2 T olive oil
• 1/2 c. finely diced onions
• 1 lb. assorted mushrooms, wiped clean & thinly sliced
• 1/2 c heavy cream
• 1 1/2 t. fresh thyme
• 2 cloves garlic, minced
• Salt & black pepper to taste
• 2 T. fresh parsley
• NOTE: Buy 16 oz dried Porcini mushrooms at Cenan’s Bakery in Vienna

Preparation

Step 1

1. Soak dried mushrooms in warm water, just covered for 15 minutes
2, Drain, reserving 1/4 c. liquid
3. Finely chop mushrooms
4. Heat butter & olive oil in skillet
5. Add the onions, Porcini mushrooms, & assorted mushrooms
6. Increase heat to medium-high and cook, stirring often, until mushrooms release and then re-absorb their juices, about 5 minutes.

7. Add the
reserved mushroom liquid
cream
2 cloves garlic
thyme leaves
salt & pepper

8. Reduce the heat to medium and simmer until the sauce is slightly thickened. Taste & adjust seasonings.

9. Add parsley & serve