About two decades ago The Bee printed recipes for the tart shell and pastry cream for the wonderful fruit tarts that are made at Ettore’s European Bakery and Café on Fair Oaks Boulevard in Sacramento.
I have lost the recipe and would love to have it again. Thank you.
Kali Sun, Sacramento
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Coffee mushroom cream sauce
Prep time: 10 minutes
Cook time: 25 minutes
Steep time: 3 hours
Serves 4 to 6
Joanie Womach of Carmichael heard about a recipe in which mushrooms were cooked in coffee. She thought it sounded intriguing and was hoping for a recipe.
The Mailbox featured this Sunset magazine recipe in 2009, shared by Gayle Martin of Sacramento. It sounds like a match for Womach.
1 pint whipping cream
½ cup coffee beans
3 tablespoons olive oil
3 shallots, sliced
1 pound button or cremini mushrooms, quartered
Kosher salt and freshly ground black pepper
In a medium saucepan, bring cream and coffee beans to a simmer over high heat. Remove from heat and let sit for 3 hours, stirring occasionally.
In a large frying pan, heat olive oil over medium-high heat. Add shallots and mushrooms and cook, stirring often, until browned and softened, about 10 minutes.
Pour reserved cream through a strainer into pan with mushrooms, discard coffee beans. Simmer until cream is reduced slightly, about 10 minutes. Season to taste with salt and pepper.
Per serving based on 6 servings: 362 cal.; 4 g pro.; 7 g carb.; 36 g fat (20 sat., 14 monounsat., 2polyunsat.); 109 mg chol.; 188 mg sod.; 0 g fiber; 88 percent calories from fat.