Title: Wild Mushroom Cream Sauce
Categories: Sauce Check
Yield: 1 Servings

1	lb	Morels, chanterelles shiitake, Portobello or oyster mushroom
4	tb	Butter (1/2 stick)
1	tb	Shallot, chopped
1/4	c	Dry white wine
1	c	Heavy cream
		Salt and pepper to taste
2	tb	Parsley, chopped

Wash and pat dry the mushrooms, coarsely chopping the larger ones. Saut in hot butter for 4-5 minutes or until the butter has been absorbed. Add the chopped shallot; then add the wine and reduce until the liquid is completely gone. Add the cream and salt and pepper to taste. Simmer for about 2 minutes, stirring constantly. Add the chopped parsley just before serving. Serve with grilled chicken.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 133

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