• 3 Tbs butter
• 3 Tbs extra-virgin olive oil
• 2 lg. shallots, minced
• 3 cups very young COW slice into strips 2-3” x ¼ inch
• ¼ tsp curry powder
• 1 cup frozen peas
• ¼ cup sherry
• 1 cup heavy cream
• Salt to taste
• Roasted pistachios for garnish

v  In a large black iron skillet, melt butter with olive oil over medium-high heat

v  Add shallots and sauté until golden brown

v  Add mushroom strips and continue cooking approx. 5 min.; stir frequently

v  Add curry powder and mix well

v  Add peas and wine. When peas are heated through, add cream. Simmer until thickened

v  Salt to taste.

v  Serve over polenta or pasta of choice with pistachios ssprinkled on top

v  Serves four

I made this as a side dish without the pasta. Had it along with my salmon/roasted red pepper puree and chanterelle sauce. Great, but it fed only two it was so yummy!!!

Original recipe from: Mushrooms of the Southeastern United States. Bessette, et. al.