Recipe Repertoire number fourteen.

Thank you for the wonderful comments, emails,and etsy conversations yesterday.  It was such a looonnnnggg winter day, and each kind word was a breath of spring to me. 

Back to the (cook)books.  Here is one of our staples for Sunday snupper (snack + supper):

Mushroom Toast

2 shallots, minced

2 T. butter

12 oz. mushrooms, chopped

3/4 tsp. dried thyme

1-1/4 c. white wine

1/2 c. chicken stock

1 c. heavy cream

dash nutmeg, salt, pepper

Saute the shallots in the butter in a large skillet over low heat, until tender.  Add the mushrooms and saute 5 minutes more.  Add thyme and white wine, turning the heat to medium high.  Reduce the liquid until it almost evaporates (about 10 minutes).  Add the stock and bring to a boil, then lower heat to medium and reduce this mixture by half.  Stir in the cream and seasonings.  Cook until thickened, about 15-20 minutes. 

We serve this as a spread on sesame melba toast; you can also use thinly sliced & toasted french bread.  I haven't had success with replacing the cream with whole milk or half+half, but occasionally I'll just use less of the cream (1/2 to 3/4 c.) to make it a bit lighter.