Ingredients
3/4 stick butter
3/4 C chopped shallots
3/4 lb. fresh shitake mushrooms, stemmed & sliced
3/4 lb. other “brown” mushrooms, such as Crimini or Portobello
1/3 C sherry
1 C heavy cream
Sliced French Baguette
Chopped fresh parsley for garnish
Preparation
Melt butter in large pan & saute shallots until they begin to soften. Add mushrooms, sprinkling with salt & pepper. Saute until almost tender. Add sherry, stir until evaporated. Add 1 C cream and cook until sauce thickens & reduces. Season with salt & pepper as needed. Serve over toasted baguette slices & garnish with parsley.
