Westphalian sovereign mushrooms

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
½ small Onion(s)
Thinly sliced
1 teaspoon Minced garlic
½ pounds Medium oyster mushrooms,
Halved, if large, cleaned
½ ounce Westphalian ham
Or prosciutto
Finely chopped
1 cup Heavy cream
1 teaspoon Soy sauce
½ tablespoon Cream sherry
½ tablespoon Parsley, chopped
½ teaspoon Cornstarch mixed with
¼ cup Water
Salt
4 Puff pastry shells

Directions

This method of preparing mushrooms in excellent for any kind of fresh mushroom, but is particularly suited to those varieties with less assertive flavors.

In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute until the onion becomes translucent, about 3 min.

Add the mushrooms, and saute, stirring occasionally, for 3 min. The mushrooms will begin to give off liquid; do not let the mushrooms cook so rapidly that all the liquid evaporates. Once the mushroom liquid just covers the mushrooms, add the ham and cook for 10 min over low heat.

Stir in the cram, soy sauce, and sherry and return to a light simmer, then reduce heat and simmer for 6 min.

Stir the parsley into the mushrooms, then add some of the cornstarch mixture a little bit at a time until the sauce has thickened. You may not need to use add of the cornstarch. Add salt to taste.

Spoon into pastry shells and serve.

A Cook's Book of Mushrooms

by Jack Czarnecki

ISBN 1-885183-07-0

pg 145

Submitted By DIANE LAZARUS On 11-19-95

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