Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Wild Mushrooms and Shallots sautéed with Brandy and Cream

Wild mushrooms have a pungent, earthy flavor that contrasts beautifully with their velvety smooth texture inside. Here we've paired them with cream to accent the silkiness and brandy to pull out the earth tones, which creates an elegant yet comforting dish that's perfect for cold fall or winter evenings.

Ingredients: Print Ingredients

4 oz. each: white button mushrooms, oyster mushrooms, and shitake mushrooms, chopped
1 small shallot, chopped
1 tblsp. butter
1 shot ( 1/8 cup) brandy
1/3 cup heavy cream
Freshly cracked black pepper


Melt butter in a skillet over medium heat and sauté the shallots until they become soft and golden. Add the mushrooms. When mushrooms begin to soften, pour in the brandy. Reduce heat, add cream, and season to taste with pepper and salt.

How To Serve:

This savory mushroom mixture can be spooned into a small bowl or plate, or scooped on top of crispy toasts or buttery crackers. It also makes a perfect filling for or flaky pastry dough, either to make a Napoleon, a small tart or a baked puff.

For extra color, garnish with a sprinkle of finely chopped chives or parsely.

Wine Pairings:
The rich, creamy flavors of the mushrooms are nicely accented by a full, fruity Cabernet or a crisp, dry Sauvignon Blanc.

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata