Portabella Mushroom Sauce
rec.food.recipes/Lindatn (2002)

1 cup heavy cream*
1/8 cup buttermilk*
1/2 cup sauteed portabella mushrooms (sliced thin)
1/2 cup dry white wine
1/4 cup heavy cream
1/2 cup unsalted butter
Small white onion (finely chopped)
White pepper & salt to taste

*Mix 1 cup of heavy cream and 1/8 cup buttermilk together and leave out at room temperature for 4 hours to ripen.

In a stainless pan over medium heat cook the onion in the butter and white wine-reduce to about 1/2 volume and add mushrooms, heavy cream/buttermilk mixture, cooked shrimp, cooked crayfish, blanched or smoked mussels and heat until the mixture is hot. Spoon over a cooked pasta.