Portabella Mushroom Sauce
 
1 cup  heavy cream*
1/8 cup  Buttermilk*
1/2 cup  Sauteed Portabella Mushrooms (sliced thin)
1/2 cup  dry White Wine
1/4 cup  heavy cream
1/2 cup  Unsalted Butter
small  White Onion (finely chopped)
  white pepper & salt to taste
 
*Mix 1 cup of heavy cream and 1/8 cup buttermilk together and leave out at 
room temperature for 4 hours to ripen. In a stainless pan over medium heat 
cook the onion in the butter and white wine-reduce to about 1/2 volume 
and add mushrooms, heavy cream/buttermilk mixture, cooked shrimp, cooked 
crayfish, blanched or smoked mussels and heat until the mixture is hot. 
Spoon over a cooked pasta. 
 
 
 
 
 
(ID: 81057) Mirror: rec.food.recipes: Tue, Jul 23, 2002


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