Agriculture Reference
In-Depth Information
Heat 2 tablespoons of the butter in a skillet over medium-high heat until the foam subsides
and the butter turns a light hazelnut color. Add the mushrooms, sprinkle with 1/2 teaspoon
salt, cover tightly and cook, tossing occasionally, until the mushrooms begin to glisten and
give up their moisture, about 3 minutes. Remove the cover, add the garlic and parsley,
raise the heat to high and continue cooking, stirring constantly, until the mushrooms are
richly aromatic and soft but not flaccid, about 3 minutes.
Empty the mushrooms into a bowl and add the white wine to the skillet. Cook over high
heat until it reduces to a syrup, about 2 minutes. Strip the leaves from the thyme between
your finger and thumbnail and add them to the syrup along with the cream. Cook, stirring,
until smooth, about 5 minutes. Add the mushrooms to the sauce, toss to coat well and set
aside.
Cut the potatoes into 'h-inch pieces and steam in a tightly covered pot over rapidly boiling
water until just tender, about 15 minutes.
Warm the mushroom mixture over medium heat and add the potatoes as soon as they are
done. Do not let them cool, or they won't absorb the flavors. Add the sherry vinegar and
stir everything together. Season with salt and pepper to taste. (The dish can be prepared to
this point up to 1 hour in advance.)
Warm the mixture over medium-high heat, add the remaining 1 tablespoon butter and stir
to mix well. Serve.
