Ingredients:
- 1 pound of Black Poplar mushrooms, leave stems attached to the caps
- 1 shallot peeled and minced
- 3 tablespoons olive oil
- 1 clove garlic peeled and minced
- 1 tsp fresh thyme leaves
- 1 large carrot peeled and small diced
- 1 cup of green sweet peas
- 1/8th cup white wine
- 2 cups of heavy cream
- Kosher salt and freshly ground pepper
Directions:
- In a large skillet or sauté pan heat oil to medium, add shallots, carrots, mushrooms, and salt & pepper cook until shallots are soft, add garlic cook for 1 minute then add wine.
- Cook until wine is almost completely evaporated then add cream, bring to a simmer.
- Add peas and thyme, reduce cream by half about 15 minutes, season to taste and serve with whatever meats or starches you like or serve as main dish.
