White Truffle Cream II
3 oz small fresh mushrooms
1 1/4 cups heavy cream
1 tablespoon finely grated parmesan cheese
1/2 teaspoon natural Sea salt, or to taste
1/2 teaspoon white truffle oil
1/4 teaspoon freshly ground black pepper
Finely chopped fresh flat-leaf parsley
Thinly slice mushrooms.
Combine cream, mushrooms, cheese, and 1/2 teaspoon salt in a small heavy saucepan and simmer until sauce is slightly thickened and reduced to about 1 cup, about 10 minutes.
Stir in truffle oil, pepper, salt to taste.
Keep sauce warm.