Mushrooms in Sherry
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.
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.
Makes 4 servings.