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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Sherry and tarragon team with earthy shiitake mushrooms in this luscious spread that's best on crisp crackers. Ingredients:
1/4 cup unsalted butter |
1 pound shiitake mushrooms, finely chopped (about 6 cups) |
2 shallots, minced |
3/4 teaspoon salt |
1/4 teaspoon ground white pepper |
2 tablespoons all-purpose flour |
1/2 cup dry sherry |
1 cup chicken broth |
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon |
1/4 cup sour cream |
garnishes: thinly sliced green onion, chopped fresh tarragon, sliced shiitake mushroom |
Directions:
1. Melt butter in a large skillet over medium-high heat; add mushrooms and shallots. Sauté 6 to 7 minutes or until mushrooms release moisture. Sprinkle with salt and pepper; stir well. Sprinkle with flour, stirring to coat mushrooms; cook 1 minute. Add sherry, broth, and tarragon; simmer, uncovered, 10 to 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; stir in sour cream.
2. Spoon mixture into a serving bowl. Garnish, if desired. Spread on melba toast rounds or crostini.
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