This Dame Cooks A Collection of Recipes from Alaska to the South Pacific and Caribbean

Jewels of the forest and cow patties, mushrooms are a gastronomic experience that everyone should be exposed  to at an early age.  Mushrooms are loaded with vital elements we need to reduce heart disease, stroke and prostate cancer.  They are low in calories, fat and sodium yet a good source of fiber.  This recipe is easy, delicious and filling for a quick supper on a cold winter’s night.  If there is any leftover, which is doubtful, add it to a green bean or broccoli casserole.  Any mushroom will work with this recipe  though the darker the mushroom, such as a crimini or portobello, the richer the color and flavor will be.    This is pure comfort food yet delicate in flavor.  Serve with a salad of baby greens dressed with a simple vinaigrette and warm crusty bread.

Ingredients:

• 1 lb of crimini mushrooms, sliced
• 2 Tbsp of butter
• 2 strips of bacon
• 2 shallots, diced
• 1/2 Walla Walla Sweet Onion, diced
• 4 cups beef stock
• 2 hots of brandy
• 1 Tbsp fresh thyme leaves, or 1 tsp of dried thyme
• 2 dashes of Tabasco sauce
• 1/2 cup whipping cream
•  Sea salt and fresh ground black pepper to taste

Method:

1. In a non-stick skillet, fry bacon to render fat.  Remove from skillet and chop. 
2. Add butter to skillet and saute shallots and onion for 3-4 minutes.
3. Add the mushrooms and continuing cooking until the juices evaporate and mushrooms are browned.
4. Remove to a stock pot with the bacon, add the beef stock and bring to a boil for 2-3 minutes.  Reduce to a simmer.
5. Deglaze the saute pan with brandy, scraping up bits from bottom of pan.  Pour into stock pot.
6. Reduce heat to simmer, add fresh thyme, and Tabasco.  Continue to simmer for 5-10 minutes.
7. Add cream, salt and pepper.  Cook only until cream is heated through.