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Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.
Photograph by Con Poulos
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By das1712_4515616
Bloomingdale, IL
on November 15, 2009
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This is a nice base for mushroom rilling. I needed a ravioli filling so I followed the recipe and after it cooled, I added 1 large egg and a little parmesan cheese and it made delicious ravs. I may add some parsley or spinach next time for alittle green.
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