Creamy Mushroom Sauce

This is anything but healthy, but man was it good!  Richard brought home some Morel mushrooms that he found while working (don't worry, he knows how to tell the difference between the fake ones and the real ones) and since those things usually run about $50/lb we decided we'd eat like kings for one night regardless of calories.

I imagine that you can substitute other mushrooms as well, or... you can come to our place for the full experience.  You're all welcome anytime!

I have to admit this isn't an exact recipe, since I made it up as I went, but you get the general idea. Feel free to add any suggestions.  (For example, my sister added a little white wine instead of lemon juice, but that's not something I usually have on hand.)


Creamy Mushroom Sauce:

1 small Shallot diced finely (or one thin slice sweet onion)
  carmelize in
2 T butter
add about
2 c sliced mushrooms
saute until tender
Add  1 1/2 - 2 c heavy cream, (half and half works too)
Simmer until it thickens a little,
add 1/2 c fresh grated parmesan
Squeeze a little fresh Lemon Juice in,
Add about a 1/2 tsp fresh Thyme (or 1/4 tsp dry)
Salt and pepper to taste


Serving Suggestion: This goes well over Fettuccine and Grilled Chicken.

 Enjoy!