- 6
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Ingredients
- 1 lb. fresh mushrooms
- 4 Tbsp. butter-divided
- 3/4 tsp. salt
- 1/2 c. finely chopped onion
- 2 Tbsp. dry sherry
- little black pepper
- 1/4 tsp ground nutmeg
- 2 c. half & half
- 3 Tbsp. Flour
- 1- 10 1/2 oz. chicken stock
Preparation
Step 1
Rinse, dry and slice mushrooms. Melt 2 Tbsp. butter in skillet, add mushrooms and onion. Saute 4-5 minutes, stirring constantly. Sprinkle w/salt & pepper. Set Aside
In skillet, melt 2 Tbsp. butter. Stir in flour and cook until brown and bubbly. Remove from heat and stir in broth gradually. Add sherry and cook until thick - 5 minutes or so, stirring. Gradually add cream and mushrooms. Heat, but DO NOT BOIL. Stir in nutmeg.