Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
SERVES 6 TO 8
Mushrooms in a smooth cream sauce make an elegant accompaniment to almost any poultry and meat dish. This delicate dish is best served at once.
2 pounds small mushrooms, trimmed, cleaned, and halved lengthwise
1/2 cup dry white wine
Juice of 1/2 lemon
8 tablespoons (1 stick) butter
1 beef bouillon cube, crushed
Fine sea salt to taste
Freshly ground black pepper to taste
1 cup heavy cream
2 tablespoons King Arthur™ Unbleached, All-Purpose Flour
In a skillet, combine the mushrooms, wine, water, and lemon juice, and bring to a boil. Cook for 5 minutes. Drain the mushrooms, reserving ¼ cup of the liquid.
In the same pan, melt the butter. Add the mushrooms, bouillon cube, the reserved mushroom liquid, and a pinch of pepper and stir well. Cook over medium heat for 2 to 3 minutes.
In a small bowl, whisk the cream with the flour. Add to the mushrooms and cook, stirring, until the sauce is smooth. Add salt and pepper to taste and serve immediately.