Ingredients
2 pounds fresh mushrooms
2 or 3 good scrapings of nutmeg
2 cups heavy cream
Process
1. Chop fresh mushrooms very fine, until as smooth as applesauce, and stain in a fine strainer in order to dry.
2. Place mushrooms in a saucepan over a slow fire for 10 minutes to make all the water is evapoated.
3. Season with salt, pepper, and nutmeg.
4. Add the cream and cook for 20 minutes.
5. Serve very hot with stalks of celery braised in butter on the side.
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