Mushrooms in Sherry  Mushrooms  475 reads

1 pound fresh whole 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.
Rating 2.87/5
Rating: 2.9/5 (108 votes)
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