Title: Not Exactly Chocolate Dessert Sauce
Categories: Chocolate Sauce
Yield: 8 Servings

1	c	Huitlacoche mushrooms
2	tb	Butter; unsalted
1	c	Heavy cream or evaporated
		. milk
1/3	c	Sugar
3	tb	Amontillado sherry (to taste

1. If using defrosted huitlacoche, squeeze out most of the liquid and discard. In a small pan, gently saute the huitlacoche in butter for 1 minute.

2. in another pan, bring the cream and sugar almost to a boil. Combine with the huitlacoche, and let cool.

3. Transfer the mixture to a blender or processor. and blend until smooth. Add sherry to taste.

4. Cover and chill (It will keep up to two days). Serve as a sauce for pudding or pound cake, or over coconut or coffee ice cream

Yield: 2 1/4 cups, or 8 servings.

Approximate nutritional analysis per serving: 275 calories, 20g fat, 80 mg cholesterol, 20 mg sodium, 2g protein, 20g carbohydrate. ** The New York Times -- Living Arts section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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