Chefshell posted 02-01-99
Mushroom Zhulien
1 to 2 tbsp. butter
1 onion, minced
1 1/2 lb. button mushrooms or any variety, chopped
1 lb. porcini mushrooms, chopped
1/4 cup dry white wine
1/4 cup Paremsan Reggiano cheese, fresh grated
1/2 cup cream
1/4 cup lowfat or nonfat sour cream
2 tbsp. chives, minced
1 tbsp. fennel seed, ground
Pinch of fresh groung nutmeg (if desired)
Salt and Pepper to taste
Saute onions in butter until transluscent. Add mushrooms and cook until they give up their liquid, about 10 - 12 minutes.
Add wine, sour cream, cream, and Parmesan cheese.
Remove from heat and stir until cheese is melted.
Add chives, nutmeg and fennel.