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Blanquette of Mushrooms in
Casserole
1 1/2 pounds of medium mushrooms
1 1/2 cups of dry white wine
1 bay leaf
salt and pepper to taste
2 tablespoons of butter
2 tablespoons of flour
1 truffle, sliced, optional
Minced, parsley
Wash and peel the mushrooms. Place in a 3
quart casserole and pour enough wine to not cover them. Add the bay leaf,
salt, and pepper. Cook until the mushrooms are done, about 10 minutes.
Remove mushrooms and reduce the liquid over high heat to half the original
quantity. Pour out and reserve. Melt the butter in the casserole and
stir in flour smoothly. Add reduced liquid and stir constantly until
thickened. Add mushrooms and truffle slices, if desired. Sprinkle with
parsley and serve. Serves 4 |
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