0 recipes from contoocook and beyond


l tbsps. butter
8 ozs. fresh sliced mushrooms
2 cups chicken strock
l/2 cupwhipping cream
l tbsps. chopped parsley
l tsp. Dijon mustard
melt butter in heavy large skillet over med high heat. Add mushrooms and saute until tender, about 8 mins.

add chicken stock. Boil until mixture is reduced to l-l/2 cups about 8 mins. Stir in whipping cream, parsley
and mustard. Season with s&p.
Serve with or over boneless chicken , veal or pork. Delicious.

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