John Myers
Ingredients for 6 servings:
- 800 g shallot(s)
- Water
- 300 g mushrooms, small
- 1 tbsp butter
- 2 tbsp sherry, dry
- 125 g cream
- 1 tbsp chives
- e.g. salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
good side dish for pan-fried dishes
Peel the shallots, leaving them whole, and add them to cold, salted water; they should just barely cover. Bring to a boil and continue cooking for about 5 minutes. Meanwhile, trim the mushrooms, leaving the heads whole, and sauté them in butter. Season with salt and pepper. Drain the shallots, reserving the cooking liquid and reducing it to about 6 tablespoons in the pot. Add the shallots to the mushrooms. Add the reduced liquid and sherry to the vegetables and allow to reduce almost completely, then add the cream and continue cooking until a creamy sauce forms. Season with salt and pepper, if desired. Finely chop the chives and sprinkle over the top just before serving.
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