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Prep Time: 9 Minutes Cook Time: 18 Minutes |
Ready In: 27 Minutes Servings: 7 |
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Be patient when cooking mushrooms; they need time to release their moisture and absorb the flavors of the other ingredients. Serve this creamy mushroom mixture over steaks. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion (1/2 medium) |
2 garlic cloves, chopped |
1/4 teaspoon grated fresh lemon rind |
2 (8-ounce) packages mushrooms, quartered (about 6 cups) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup half-and-half |
2 tablespoons dry sherry |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Heat a large nonstick skillet over medium-high heat; add oil. Add onion and garlic; sauté 4 minutes or until onion is tender. Stir in lemon rind.
2. Reduce heat to medium; add mushrooms, and cook 8 minutes or until tender. Sprinkle with salt and pepper.
3. Remove pan from heat, and stir in half-and-half and sherry. Return pan to medium-high heat, and bring to a boil; boil 1 minute or until slightly thickened. Sprinkle with parsley.
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