Sauteed Mushrooms Sauce

Ingredients:



1 pound mixed sliced mushrooms (use any you like), brushed clean of dirt

½ red onion, small dice

2 cloves garlic, minced

¼ cup Madeira

pinch each nutmeg, cayenne pepper, and white pepper

salt to taste

1 quart heavy cream

lemon juice to taste (just a few drops)

4 – 6 tablespoons whole unsalted butter, melted



Method:



1. pre-heat a sauté pan over high heat for 3 – 4 minutes, or until you cannot hold your hand within an inch of the pan surface for 5 seconds

2. toss mushrooms and onion together with the butter in a large bowl

3. add mushrooms to pan and shake pan only briefly to create an even layer; let mushrooms brown – DO NOT STIR OR MOVE THEM AROUND for at least 1 – 2 minutes or until they are golden on the first side; then, shake pan or stir with wooden spoon to brown on both sides

4. add wine and shake pan to distribute evenly; scrape bottom of pan to remove all brown bits and cook until wine is cooked off; (at this point, continue cooking mushrooms until all liquid has evaporated; this make take quite a while if the mushrooms were high in moisture)

5. Add Heavy cream to make sauce simmer for about 3 to 5 minutes then serve.