Mushrooms with cream was the second vegetable served at the birthday party, along with the dandelion greens and the veal roast. The recipe says that after adding the cream to the mushrooms, the cook is supposed to simmer the resultant mess until the sauce is thickened and reduced. I simmered for about ten minutes, but no apparent thickening took place, so I said, to hell with it. Here's where some idea of time would come in handy. Perhaps in the 60s everybody just knew these things, but today, even experienced cooks like me aren't too clear on this stuff. It doesn't have to be thicker, but probably thickening would intensify the taste.
Mushrooms with Cream
1/4 cup butter
1/2 pound medium-size mushrooms sliced or quartered
salt and freshly ground black pepper to taste
1 teaspoon chopped fresh dill or one-half teaspoon dried dill
1/2 cup heavy cream
1. Heat the butter in a skillet with the cover and when butter is melted, add the mushrooms. Cover and cook over medium heat, stirring or shaking the pan, about one minute.
2. Add salt, pepper and the dill. Cover and cook five minutes. Add the cream and simmer, uncovered, until the sauce is thickened and reduced somewhat. Taste and correct the seasonings with more salt, pepper or dill if desired.