Wild Mushrooms and Shallots sautéed with Brandy and Cream


Wild Mushrooms and Shallots sautéed with Brandy and Cream

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


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.


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

How to Serve:

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.

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.


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