Provided by Patricia Wells
Categories condiments
Time 45m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- In a small pan, over medium heat, reduce stock to one cup.
- Rinse mushrooms well, then soak in warm water or additional warm stock, if available, for 20 minutes.
- Saute shallots in butter. Drain mushrooms and saute with shallots.
- In separate saucepan, bring the creme fraiche to a boil, add reduced stock, then shallots and mushrooms. Season to taste and pour over sliced supremes.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 392 milligrams, Sugar 5 grams, TransFat 0 grams
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