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Categories:Viewed: 72 - Published at: 6 years ago
Ingredients
- 4 tablespoons butter
- 2 tablespoons sherry wine
- 1 tablespoon minced garlic
- 12 lb jumbo mushroom cap, stems removed
- 13 cup whipping cream
Method
- Melt butter with sherry and garlic over medium flame in heavy-bottomed skillet.
- Add mushrooms and saute until mushrooms are lightly browned and butter is sizzling.
- Add whipping cream and stir to coat mushrooms.
- Turn up the flame and boil hard until sauce thickens.
- Look for bubbles over the entire surface of the pan to achieve the consistency of a thin custard.
- Scoop mushrooms into pretty serving dish and cover with sauce.
