| Cuisine: French | Type: Main Course | Serves: 2-4 |
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Source:
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Edible Wild Mushrooms of North America |
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Attributes:
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Comments:
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We tried this in August of 2005 using wild Oyster Mushrooms collected from "Oyster Tree" on our mountain propery in Colorado. It was very good. |
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Serving Suggestions:
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Ingredients:
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4 cups coarsely choped Oyster Mushrooms 2 large cloves garlic, minced 4 tbs. butter 1/2 pound shrimp, shelled and deveined 1 cup fresh pea pods, halved 2 tbs. flour 2 cups chicken broth 1 cup heavy cream 1/4 cup dry white wine Cooked and buttered pasta Freshly ground black pepper Grated Parmesan cheese |
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Instructions:
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1. Sauté mushrooms and garlic in 2 tablespoons butter for 3 minutes. Add shrimp and pea pods; simmer until shrimp are pink. 2. In a separate pan, melt remaining butter and whisk in flour. Cook over low heat for 3 minutes. Slowly whisk in broth. Add cream and wine; heat without boiling, stirring constantly until thickened. Mix cream sauce with cooked pasta, and stir in mushroom mixture. Season to taste with salt and pepper. Heat through; serve sprinkled with Parmesan cheese. |
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Related recipes:
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None |
2005-08-06