Recipe
- Slice mushrooms and sourdough baguette, dice shallots
- Throw shallots and butter in pan for 45 seconds on medium heat
- Add mushrooms to shallot and butter, sauté until mushrooms are firm
- Add white cooking wine, cook for 30 seconds
- Add heavy cream, balsamic vinegar, soy sauce, salt, and pepper
- Simmer until sauce is thick
- While simmering, heat another pan on high, coat surface in butter
- Once hot, toast sliced baguette until slightly browned on each side
- Plate with rosemary leaves (optional)
Notes
Too much cream dilutes the taste of mushrooms.
Rosemary adds a nice twist, but not too much
Vinegar + soy sauce can be substituted for Worcestershire sauce