For a decadent sense of luxury, nothing compares with the silky-rich taste of mushrooms in a mushroom-flavored cream sauce. This dish is delicious over polenta, poured over toasted bread for luscious open-faced sandwiches, or as part of a vegetarian sampler plate, with sweet glazed carrots, steamed snow peas, and crisp onion rings.

INGREDIENTS | SERVES 6–8

• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped shallot or onion
• 10 ounces domestic or wild mushrooms (ceps, or porcinis, are exquisite prepared this way), sliced
• ½ teaspoon salt, and some pepper to taste
• 1 cup cream, plus 2 tablespoons
• Lemon juice (optional)

1. In a heavy skillet, cook the shallots in the butter for 1 minute; add the mushrooms, salt, and pepper. Cook until mushrooms have given up their water, and most of it has evaporated.

2. Add the cream; simmer until the cream has reduced almost to nothing. Remove pan from heat; stir in remaining 2 tablespoons of cream. A drop of lemon juice may be added to accentuate the flavor, if desired.