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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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wonderful sauce for mushroom-lovers! (like me!!) Ingredients:
1/4 cup finely chopped shallot |
2 garlic cloves, minced |
2 cups wild mushrooms, chopped (portobello, shiitake, cremini, etc.) |
1/3 cup dry sherry or 1/3 cup water |
2 -3 tablespoons lemon juice |
1/2 teaspoon dried thyme leaves |
2 cups reduced-sodium vegetable broth |
2 tablespoons cornstarch |
salt and pepper |
Directions:
1. saute shallots, garlic, and mushrooms in lightly greased medium saucepan until tender, 5 to 8 minute Stir in sherry, lemon juice, and thyme; heat to boiling. Reduce heat and simmer, uncovered, until mushrooms are tender and excess liquid is gone, about 5 minute
2. Stir in combined broth and cornstarch; heat to boiling. Boil, stirring, until thickened, about 1 minute Season to taste with salt and pepper.
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