Stem the mushrooms, wash them in water and lemon and chop them. Melt the butter in a thick based saucepan, gently soften the shallots in the butter, sprinkle with the curry powder, stir in 3 1/2 oz of cream, the chopped mushrooms, the chicken stock and season with pepper. Reduce the sauce, uncovered, for 15 minutes on a low heat. When about to serve, take off the stove and mix in the remaining cream, whipped, and the grated cheese. Serve immediately with pasta, Creole rice or poultry.
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7 oz grated Gouda cheese
2/3 lb button mushrooms
2/3 cup crÅme fraöche or heavy cream
2/3 cup chicken stock
2 finely chopped shallots
2 level tsp Madras curry powder
1 lemon
salt, pepper
2 tbsp butter
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20
mn
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15
mn
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You might not need to season the sauce with salt, as the chicken stock and the cheese are usually salty enough.
