Ingredients:
1 lb small whole fresh mushrooms, well cleaned
1/2 cup whipping cream
1/2 cup aromatic white wine
2 oz (¼ C) unsalted butter
2 tblsp Venturi-Schulze balsamic vinegar
1 tblsp all purpose flour
salt and pepper to taste

Melt half the butter in a heavy skillet and when it starts foaming, throw in the whole mushrooms. Keep simmering, shaking the pan, until the mushrooms are nicely browned. Add the salt, pepper and wine and, over low heat, simmer until the liquid has reduced to less than half. Now, sprinkle the flour on the mushrooms and stir quickly to prevent sticking. After a minute or so, add the cream and cook, stirring frequently for another couple of minutes. Turn the heat off and stir in the rest of the butter cut into small chunks. Stir in the balsamic vinegar and serve immediately. Goes well with meat main dishes and fried fare or poured thickly over pasta with generous sprinklings of freshly-grated parmesan cheese.