Instructions
In a saucepan with 5 cups of water, add the dried mushrooms. Bring to a boil. Cover and turn heat to low; simmer for 10 minutes, until tender. Put
the butter in a skillet over medium-high heat. When the butter is melted, add the fresh sliced mushrooms. Turn heat to high. Cook until they loose their fluid and begin to brown, about 5 minutes, stirring
occasionally and seasoning with salt and pepper. When the dried mushrooms in the pot are tender, remove them with a slotted spoon and add them to the skillet. Add shallot. When all mushrooms are browned
and shallot is tender, turn off heat, about 3 minutes. Strain mushroom cooking liquid thru a paper towel lined strainer. Measure the liquid, adding water or stock to make at least one quart. Rinse
saucepan and return liquid to it. Add mushrooms and cream, heating thru. Add lemon juice and season to taste. Garnish with parsley and serve.
|
