1 lb. fresh mushrooms, cleaned & quartered
2 oz. sun dried tomatoes, sliced & soaked in white wine overnight
3 oz. butter
1 c. madeira
3/4 c. heavy cream
1 tbsp. finely chopped shallots
Ground white pepper
2 scallions, cleaned & sliced
4 garlic croutons

CROUTONS:

4 slices 3/4" bias cut French bread
4 oz. melted butter
2-3 garlic cloves, finely chopped
Paprika
Chopped parsley
Grated Parmesan cheese

1. Butter one side of each bread slice.

2. Top each slice with chopped garlic.

3. Sprinkle each slice with parsley, cheese and paprika.

4. Bake at 400 degrees until golden brown.

1. Heat heavy skillet and melt butter.

2. When butter sizzles, add mushrooms and saute to cook through.

3. Drain the sun dried tomatoes and add to the pan.

4. Add Madeira and shallots, reduce wine by two thirds.

5. Pour in heavy cream, add pepper to taste.

6. Allow the sauce to reduce to a slightly thick consistency.

7. Place one crouton on each serving plate and divide the mushrooms evenly over the croutons.

8. Top each dish with a few of the scallion slices.

9. Serve.