So named because it makes of lobster thermidor, but you can mushroom thermidor if you don,t like the see food.
3 pounds small regular white mushrooms
1/4 cup vegetable oil
4 tablespoons (1/2 stick ) butter
1/4 cup all purpose flour
2 cups half and half or light cream
1/3 cup dry sherry
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground white pepper
chopped fresh chives or parsley for garnish
Trim the mushroom stems fairly close to the cap Rinse the mushrooms briefly in cool water and pat dry on paper towels.heat the oil in large skillet over high heat.
When it is very hot, add the mushrooms and cook, strring and tossing, for about 5 minutes, or until they have shrunk down considerably and their liquid has been given off and evaporated.remove from the heat and set aside. in a large saucepan, melt the butter over medium heat. when hot, add the flour and cook, stitting, untill
bubbly gradually stir in the half and half, sherry, paprika, salt, and pepper and continue to cook, stirring, until thick and smooth.
Drain off any liquid that may have accumulated with the mushrooms and add the mushrooms to the sauce, stirring until heated through turn into a warm serving bowl and garnish with the chives.
YIELD 8 Servings
Note: for this dish to look its best, the mushrooms should be quite small, no larger then small bite size larger mushrooms can be substituted, but that case cut them into quarters or halves.
Mushrooms and peas thermidor: when adding the mushrooms, also add a package of frozen tiny peas that have been cooked until barely tender and drained.