RECIPE # 4045 - FANCY MUSHROOMS & PEARL ONIONS IN TENNESSEE CREAM SAUCE - Friday, September 15, 2007 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4045 - FANCY MUSHROOMS & PEARL ONIONS IN TENNESSEE CREAM SAUCE - Friday, September 15, 2007

LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE

2 T butter

2 T olive oil

1- 1/2 lb assorted fresh mushrooms, quartered

1/3 cup whiskey

2 cloves garlic, minced

8 oz frozen pearl onions

1 c heavy cream

1/2 c chicken broth

pinch of nutmeg, optional

salt & pepper to taste

chopped fresh parsley

Heat butter and olive oil in a large skillet.  Stir in mushrooms and cook over medium-high heat, stirring constantly until mushrooms appear dry (about 2 minutes.)  Stir in whiskey and garlic, bring to a boil, and simmer over medium-high heat until most of the liquid has evaporated (about 10 minutes.)  Mushrooms will shrink as they cook.  Stir in the onions, cream and chicken broth and bring to a boil.  Simmer, stirring frequently while the sauce reduces and thickens (about 10 minutes.) Be patient and allow the sauce to thicken and nicely coat the vegetables.  Season with nutmeg, salt and pepper.  Sprinkle with parsley.

Makes 6 servings

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