A perfect match for Bordeaux, California Cabs, full-bodied Pinot Noir, or any big French Rhône red like Châteauneuf du Pape. This is essentially a mushroom "topping" so try it on top of baked potatoes, folded under the skin of a chicken, or on top of a rib-eye or any of the faux meat entrées. You can also blend it into store bought mushroom soup.
Special Diets:
Ingredients
Method
Heat butter and oil in a medium skillet.
Add shallots and cook briefly over medium heat.
Add sliced mushrooms and cook, stirring frequently, over medium-high heat until they begin to brown, about ten minutes.
Stir in sherry and continue cooking until the liquid has evaporated, about 3 minutes.
Reduce heat and add half and half.
Add salt and pepper, and continue cooking over low heat for a minute or two while it thickens. Serve immediately.
Nutritional Info
Serving Size
Calories
60
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.