Greetings and salutations!

Well, we're at week three in our six week series of "Buffet Style Hors D'oeuvres" for the entertainer in you and this week's recipe can make the culinary novice hang with some of the greats. You'll be in and out of the kitchen before you can say "Damn it...I cut my finger again!!" All right, let's go shopping. You'll need: 

Mushrooms 

10 - 15 small to medium mushrooms (any simple mushroom will do - i.e., button, white, baby portabellas, etc. However, shit takes won't work. Keep it simple.)

Sun Dried Tomatoes 

4 - 6 oz sun dried tomatoes, diced

Cilantro

fresh cilantro, finely chopped
  • 3/4 - 1 pint of heavy cream 
  • 1 tbsp minced garlic 
  • fresh cilantro, finely chopped 
  • EVOO (Extra Virgin Olive Oil) 
  • salt & pepper, to taste
First things first, you'll need to prep your mushrooms and sauce. Remove all of the stems from the mushrooms, dice them up or mince them in a food processor and set aside. Dice up the sun dried tomatoes as well. 
Add the diced mushrooms, tomatoes and heavy cream in a sauce pot over medium heat. Bring to a simmer and lower the heat allowing the mixture to thicken, stirring frequently.
Once the sauce is done, coat the bottom of a large skillet with EVOO over medium - high heat, add 10 to 15 mushroom caps (mushrooms should not be touching, if so, cook fewer at a time) allowing them to brown a little on each side before adding the minced garlic. 

Just before the garlic begins to brown, add approximately 4 oz of the sauce & 2 additional ounces of heavy cream. 

Stir the mixture, bring to a light boil allowing it to reduce by half, add the cilantro and a sprinkle of salt & pepper to taste. 
Simple, but this dish has flavor for days. Remove from heat and serve in a casserole dish drizzled with the sauce. Enjoy your meal folks.

Bon Appétit!!