Portobello Truffle Cream

How to make Portobello Truffle Cream Recipe

Ingredients:
2 tablespoons (28 ml) olive oil
12 baby portobello mushrooms, washed and sliced 1/8-inch (3 mm) thick
2 shallots, peeled and minced
1 teaspoon (0.7 g) fresh rosemary, minced
1/2 cup (120 ml) heavy cream
1 tablespoon (4.5 g) black truffle shavings, plus 1 tablespoon (15 ml) juice
1 tablespoon (4 g) fresh flat-leaf Italian parsley leaves, roughly chopped
Kosher salt and fresh cracked black pepper, to taste

Method:
Place the olive oil in a saucepan over medium heat. Add the mushrooms and shallots and cook gently, stirring occasionally, for 10 minutes. Add the rosemary and continue to cook, stirring occasionally, for 5 minutes more, until the mushrooms and shallots are soft and wilted.

Increase heat to medium high, add the heavy cream, truffle shavings, and juice and continue to cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from heat and fold in parsley. Season with salt and pepper to taste. Serve warm. YIELD: About 1 1/2 cups (330 g)