Almond Agaricus Cream Sauce

Almond Agaricus (Agaricus subrufescens) is a magnificent mushroom about the same size as a Portobello with a delightful flavor of almond extract and a hint of fennel aroma. If you are lucky enough to find some, try out this recipe. The recipe will work for most other mushrooms as well….

2                  oz                Butter

4 or 5           ea                large Almond Agaricus buttons, the gills still pink or white

                                                sliced 3/8” thick

2                  T                 Chopped shallots

1                  oz                vermouth

1                  t                  chopped chervil

To taste                           Salt & Pepper

In a medium hot sauté pan, sauté the mushrooms, allowing them to release their liquid and evaporate almost completely. Add the shallots and sprinkle with salt and pepper. Allow the shallots to sweat until translucent. Deglaze with the vermouth and add the cream. Bring to a boil and allow the cream to reduce to a sauce consistency. The sauce will acquire a gorgeous golden color from the mushrooms. Serve on toast as

an appetizer or serve on light fish or pasta.

David Work