- 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.