Ingredients
40 (small to medium) cremini mushrooms, cleaned and sliced
5 sprigs of parsley, chopped
30 cherry tomatoes, cut into halves
4 garlic cloves, chopped
2 cups beef broth
1 cup whipping cream
1/4 cup butter
salt
pepper
Preparation
In a skillet, put 1 Tbsp. butter and chopped garlic. When garlic browns a bit put the tomatoes in. The juices will come out and need to simmer for a bit, then have it boil for five minutes, then bring back to a simmer.
While that’s sitting, in a bowl combine chopped parsley, 10 of the sliced mushrooms, whipping cream, 1 cup beef broth, salt, and pepper and then use a food processor or hand held blender to mix till smooth.
Once that’s done, in a large deep nonstick skillet, put the rest of the butter in and add the remaining mushrooms. Spread them out so that they brown. Do this on medium to low heat until the mushrooms have browned. Then add to the large skillet the pureed broth. Turn up to medium heat. Once it begins to bubble add the tomatoes and garlic. Let simmer for 5 minutes.
