INGREDIENTS

  8 tablespoons (1 stick) unsalted butter
1/2 cup minced shallots
 10 oz mushrooms, trimmed and sliced
1/2 teaspoon salt
2/3 cup dry Madeira or sherry
1/3 cup  all-purpose flour
  3 cups fish broth or chicken stock
  2 tablespoons tomato paste
  1 bay leaf
  1 cup heavy cream
  1 cup half-and-half
  3 tablespoons cognac
  2 tablespoons spicy brown mustard (or to taste)
  3 pounds crab meat, or skinned and boned chicken breast cooked, and cut
into slivers
    Paprika to garnish

  In a 12 inch skillet, melt 2 tablespoons of the butter over moderately high
heat. Add the shallots and stir for about 2 minutes or until softened. Add the
mushrooms, salt, and pepper, and cook, stirring, for 4 to 5 minutes or untill
all the juices have evaporated. Add the  Madeira and boil for 1 minute

  In a large saucepan, melt the remaining butter over moderate heat. Add the
flour and stir for 3 minutes or until a smooth paste has formed. Add the stock,
tomato paste, bay leaf, and mushroom mixture and bring to a boil, stirring
constantly. Reduce the heat to moderately low, and cook, stirring, until
thickened and smooth-2 to 3 minutes Simmer, uncovered, stirring occasionally,
for 15 minutes.

  Add the heavy cream and half-and-half. Bring to a boil, and cook, uncovered,
for 5 minutes, or until the sauce is thick enough to coat a spoon. Stir in the
cognac and mustard; add more salt and pepper if desired. Remove and discard the bay leaf.

(*Tip...At this point the sauce can be cooled and refrigerated for up to 24
hours.)

  Gently fold the crabmeat into the sauce, and cook over moderately low heat
until warmed through- about 5 minutes.

Sprinkle with paprika.

A smooth Pinot Gris is what I like to have with this dish, although my
favorite Chardonney is great too!
Serves 8 

OR

elysium@pacifier.com

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