Appetizer- Woodland mushrooms with sherry wine
- 1 cup Sherry wine, dry and sweet
- 2 cups chicken stock, low sodium
- 2 cups shitake mushrooms, stems removed
- 2 cups medium button mushrooms, stems removed
- 1 large shallot, minced
- 5 garlic garlic cloves, minced
- 1/4 cup olive oil
- 1 pint heavy cream
- salt & pepper to taste, salt is optional
In a large saute pan, heat oil, add garlic and shallots. Saute quickly, add mushrooms, begin to saute for a few minutes, deglaze with the sherry wine. When the liquid begins to evaporate, add the stock. Lower heat and simmer, reduce liquid by half, add cream, reduce again. Adjust seasoning. Can be served as a side dish, or on top pasta.
serves 4
