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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

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.