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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are yummy. I finish them almost all off while waiting for my meat to cook. Ingredients:
4 tablespoons butter |
2 tablespoons sherry wine |
1 tablespoon minced garlic |
1/2 lb jumbo mushroom cap, stems removed |
1/3 cup whipping cream |
Directions:
1. Melt butter with sherry and garlic over medium flame in heavy-bottomed skillet.
2. Add mushrooms and sauté until mushrooms are lightly browned and butter is sizzling.
3. Add whipping cream and stir to coat mushrooms.
4. Turn up the flame and boil hard until sauce thickens.
5. Look for bubbles over the entire surface of the pan to achieve the consistency of a thin custard.
6. Scoop mushrooms into pretty serving dish and cover with sauce.
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