
This Side Is Tres Versatile.
‘Can be a side or topping to fish, scallops, beef, or chicken. The sauce can be ladled on the entre with the plump mushrooms piled to the side. The mushrooms will literally pop with flavor with each bite.
Fish Sauce With White Mushrooms
yields: 4 servings
prep time: 15 minutes
cook time: 30 min
Ingredients
4 Tbsp Butter
8 oz. Mushrooms (white, cremini, or shiitake)
To taste small-diced Shallots
To taste diced Garlic
1 cup Clam juice
To taste heavy cream
To taste salt and pepper
4 Tbsp Butter
Flour, salt, and pepper to finis
To taste Parmesan cheese
To taste Italian parsley
-
4 Tbsp Butter
-
8 oz. Mushrooms (white, cremini, or shiitake)
-
To taste small-diced Shallots
-
To taste diced Garlic
-
1 cup Clam juice
-
To taste heavy cream
-
To taste salt and pepper
-
4 Tbsp Butter
-
Flour, salt, and pepper to finis
-
To taste Parmesan cheese
-
To taste Italian parsley
Directions
Ahead Of Time: Cut large mushrooms in half. Leave 1” or smaller whole.
Prep time: about 40-50 minutes.
- Sauté mushrooms 4 tablespoons of butter in skillet over medium heat until nicely caramelized. About half of the way through caramelizing, add shallots & garlic.
- Add 1 cup of clam juice OR broth to skillet and reduce to about one half.
- Add the heavy cream and whisk until it is smooth and thickened (not too much). Add salt and pepper.
- Bring sauce to boil, lower heat and simmer for ten minutes stirring occasionally.
- Add 4 Tbsp of butter. Incorporate into sauce.
- Add ¼ cup of Cognac.
- Adjust with salt and pepper. And set aside.
- Add parmesan cheese (optional if cooking fish sauce), otherwise delete.
- Add parsley just before serving. Drizzle on a bit of EVOO.