A simple, yet elegant side dish of sautéed
button mushrooms in a sherried sauce with a hint of tarragon.
These flavorful mushrooms are a wonderful accompaniment with
beef, pork or poultry.
Mushrooms in Sherry
- 1 pound fresh whole button mushrooms
- 1 teaspoon chicken or beef base
- 1/4 cup water
- 1/4 teaspoon dried tarragon leaves, crushed
- 3 tablespoons dry sherry
- 2 teaspoons cornstarch
- In a 10-inch skillet combine mushrooms,
water, base and tarragon. Bring to a boil; reduce heat, cover
and simmer for 10 to 12 minutes until mushrooms are nearly tender.
- Meanwhile, stir together dry sherry and
cornstarch until smooth; add to skillet. Cook and stir until
thickened and bubbly. Cook and stir 2 minutes more.
Serves 4.
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