Popovers with Wild Mushroom Sauce

April 22nd, 2006

Serves 6

1 can croissants, baked; store-bought is great, too
6 tbsp. butter
1/4 onion, finely chopped
6 medium-sized shitake mushrooms, chopped into chunks
1 portobello mushroom, chopped inot chunks
1/2 c. dry sherry (a dry wed wine works just as well)
3/4 c. heavy cream
1 tsp. flour
2 tsp. tarragon
salt, pepper to taste

Heat butter in skillet over medium heat. Add onions and cook until translucent. Add mushrooms and coat with butter, cook about 5 minutes. Add sherry and cook until liquid is reduced by half. Mix cream with flour in a seperate dish, taking care that the flour is completely dissolved. Add cream and bring to a boil. Reduce heat to low and simmer one minute. Add in seasoning (and water, if necessary to thin). It should be the consistancy of a gravy. Serve over croissants.

Entry Filed under: Breakfast,Recipes