Madeira Mushrooms

4 oz. unsalted butter
2-1/4 lbs. organic chestnut mushrooms or other full-flavored mushrooms
Fine sea salt
Freshly ground black pepper
4 oz. Madeira (or brandy, sherry, port, or Calvados)
8 oz. sour cream or creme fraiche
2 T. chopped parsley

Melt the butter in a large frying pan until it is hot.

Add the mushrooms and seasoning and saute until they are turning brown.

Add the Madeira and bring it to a boil. Continue to boil until it is reduced by half.

Add the sour cream and bring it back to a boil, them simmer quickly until the mixture has reduced by half and thickened naturally.

Season again and sprinkle each portion with parsley as you serve it. Good over toast or in an omelette.

Serves 8.

From Entertaining with Friends, p. 9.