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The Red Castle Inn

Nevada City, California

Specialty Recipe

Mushrooms with Plantation Buttermilk Biscuits


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The Red Castle Inn Historic Lodgings B&B
109 Prospect Street
Nevada City, CA 95959
(530) 265-5135
Ingredients:
2 Tablespoons butter
1 Tablespoon flour
1 cup heavy cream
4 Tablespoons Madeira or Sherry
salt to taste
Mushrooms:
1 pound mushrooms, sliced
butter for sauteing
2 Tablespoons minced shallots
Biscuits:
1 cup unbleached flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon butter or margarine
1 cup buttermilk or sour milk

In a small saucepan, heat butter to bubbling; add flour and stir with wooden spoon over low heat until well cooked (5 minutes). Slowly stir in cream and cook, stirring constantly, over moderate heat until smooth and slightly thickened. Stir in wine and continue cooking 1 minute, then taste; add salt as desired.

Mushrooms: Saute mushrooms; take up from pan and keep warm. In same pan, saute shallots until limp but not brown. Gently fold shallots and mushrooms through sauce. Keep warm in a pan of hot water or, if biscuits are ready, serve at once over hot biscuits. Sprinkle with paprika, garnish with parsley.

Biscuits: In a medium bowl, stir together dry ingredients. Work in butter with your fingertips until mix resembles crumbs. Add milk, stir until just moistened. Knead 10 to 12 times on a lightly floured board. Pat dough to 1/2 inch thickness. Cut with a biscuit cutter and transfer to an ungreased baking sheet lined with parchment paper. Brush tops with milk. Bake at 375 degrees for 15 minutes.

Serves:6 to 8

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