Soko Arazhanit (Mushrooms in Cream)

Serves 4

1 tablespoon of butter
1 pound of mushrooms, trimmed and thickly sliced
Salt
Freshly ground black pepper
1 1/2 cups of heavy cream
4 handfuls each (about 2 ounces each) parsley, and dill sprigs
5 whole black peppercorns
One 2-inch piece of cinnamon stick
2 bay leaves
3 whole cloves

Melt butter in a saucepan and toss the mushrooms in it just long enough to coat them. Season lightly with salt and pepper to taste.

Heat the cream to boiling and pour over the mushrooms.

Tie the remaining ingredients into a cheesecloth and add to the mushrooms.

Cover and simmer the mixture for 40 50 minutes, or until the liquid is absorbed. Remove the cheesecloth bag and serve.

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