Portobello a la Creme
1/2 lb Portobello mushrooms, sliced in 1/2" slices
2 tsp Butter
2 TBSP Shallots, finely chopped
1/2 Cup heavy cream
Salt & pepper
parsley, for garmish
Heat small saucepan over medium heat. Melt butter and saute shallots. Add Cream and season with salt & Pepper.
While making the sauce, grill mushrooms until tender.
Serve mushrooms with cream sauce drizzled on top and garnished with chopped parsley.
Copyright Chef Bob Older 1997