Appetizer- Woodland mushrooms with sherry wine

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


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