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Provenance of Dish
This dish is a throwback to times when people weren’t afraid to feast on unabashedly rich fare. It’s the perfect adornment for a big, old-fashioned roast at a long, sumptuous, celebratory supper. On the other hand, it serves just as well as the single delicate course of a proper “ladies’ luncheon” menu.
Main course or side dish, it will always be the star of the show.
Recipe
Ingredients
1 Pan-full of fresh Oyster Mushrooms, coarsely chopped
1 stick unsalted butter
About 1Tbsp of flour
2Tbsp olive oil
Dash of cayenne
1/2 cup sour cream
1/2 cup heavy cream (or more —to taste)
3/4 cup medium dry sherry
1/2 teaspoon black pepper
1/2 teaspoon Herbs de Provence
1/2 teaspoon Tarragon
1/2 teaspoon Worcestershire
1/2 teaspoon soy sauce
Instructions
Fill a large iron Skillet with coarsely chopped oyster mushrooms and
Sauté in butter, and black pepper.
When fully cooked,
Sprinkle with a light dusting of flour, and stir,
Adding a bit of olive oil
Add a Dash of cayenne pepper,
1/2 cup sour cream
3/4 cup medium-dry sherry
1/2 teaspoon Herbs de Provence
1/2 teaspoon Tarragon
1/2 teaspoon Worcestershire
1/2 teaspoon soy sauce
... continue stirring over relatively high heat... add
1/2 cup heavy cream ( or more, to taste )
Scoop over toast points and
Garnish with a sprig of parsley or rosemary
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