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Gourmet Archives

1/4 cup unsalted butter
2 slices lean bacon, chopped
1 onion, chopped
Pinch fried thyme
Pinch dried oregano, chopped
1 small green bell pepper, minced
1 small red bell pepper, minced
1 pound small mushrooms
3/4 teaspoon salt
1/4 cup dry red wine
1/2 teaspoon black pepper
1/4 cup heavy cream
1/4 cup minced fresh parsley leaves

In a heavy saucepan heat the butter over moderate heat until the foam subsides and in it, cook the bacon, stirring, for 2 minutes, until cooked
but not crisped. Add the onion, thyme, and oregano. Cook, stirring, 1
minute. Add the mushrooms and salt and cook, stirring occasionally,
5 minutes, or until all liquid is evaporated. Add the wine and the black
pepper and cook the mixture 1 minute. Stir in the cream and cook 1
minute. Spoon mixture into a heated serving dish and sprinkle it with
parsley. Serves 6
 

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