Mushroom Sauce

Ingredients

• 1 teaspoon butter
• Salt
• Cracked black pepper
• Ya cup white wine
• Ya pound mushrooms, quartered and sliced
• Y. cup whipping cream
• Dash of nutmeg

Method

1. 1

   Heat butter in a skillet, sauté shallots for 2 to 3 minutes.

2. 2

   Add mushrooms, sauté for another 2 to 3 minutes.

3. 3

   Season with salt and pepper.

4. 4

   Deglaze with white wine, simmer for 1 minute.

5. 5

   Add cream, boil, then reduce heat and thicken for 2 to 3 minutes.

6. 6

   Add nutmeg and simmer for 15 to 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 37. The excerpt below is the record exactly as published.

MUSHROOM SAUCE Butter Cracked black pepper 1 pound broccoli florets Juice of 2 lemon with Y2”" stems 4 eggs 1% cups whipping cream MUSHROOM SAUCE Dash of nutmeg (see next page) . Preheat oven to 425°. Butter six individual molds. . Bring salted water to a boil in a saucepan. Blanch the broccoli in the boiling water for 4 to 5 minutes. Remove immediately and cool in ice water to retain bright green color. Drain well. . Bring the cream to boilina skillet. Add the nutmeg, several grinds of pepper, lemon juice, and broccoli. Reduce heat and cook for 10 min- utes. . Purée the broccoli/cream mixture together in an electric blender. Add the eggs one at a time, blending well after each addition. . Pour the mousse mixture into the molds until three-fourths full. Cover each mold with buttered foil. Place the molds ina pan and fill with boiling water to one-third their height. Bake in preheated oven for 25 to 30 minutes. Remove, cool slightly, and unmold. Serve each mousse on a bed of Mushroom Sauce. Note: The mousse may be prepared 10 to 12 hours in advance and stored n the refrigerator. Reheat by baking in a water bath in a pre- heated 425° oven for 4 to 5 minutes. 105 MUFFULETTA MUSHROOM SAUCE 1 teaspoon butter Salt 2 tablespoons finely Cracked black pepper chopped shallots Ya cup white wine Ya pound mushrooms, Y. cup whipping cream

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