Mushrooms in Cream Sherry Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another recipe from the Philadelphia Orchestra Cookbook. Ingredients:
2 tablespoons butter |
1 lb mushroom, sliced |
2 tablespoons butter |
2 tablespoons flour |
1 cup light cream |
salt and pepper, to taste |
2 tablespoons sherry wine |
paprika |
1/2 cup seasoned dry bread crumb |
2 teaspoons butter, melted |
Directions:
1. Preheat oven to 375F/190°C.
2. Melt 2 tablespoons butter in large skillet and saute mushrooms until just cooked. Remove mushrooms with slotted spoon and set aside.
3. In same pan, melt 2 tablespoons of butter and add flour to make a roux. Stir for 1-2 minutes. Add cream and stir to combine. Add salt and pepper, sherry and just enough paprika to give a bit of pinkness to the sauce. Stir until heated through.
4. Return mushrooms and any juice that has collected to the cream sauce. Pour into greased baking dish.
5. Mix breadcrumbs with the melted butter and spread over the mushrooms.
6. Bake until brown and hot, about 15-20 minutes.
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