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Categories:
cooking sherry butter onion flour parmesan-romano cheese mix nutmeg black pepper salt mushrooms garlic
Viewed: 96 - Published at: 4 years agoIngredients
- 2 cups half-and-half
- 14 cup cooking sherry
- 6 tablespoons butter
- 12 large onion, peeled
- 1 tablespoon flour
- 1 cup parmesan-romano cheese mix
- 18 teaspoon nutmeg, freshly grated
- 14 teaspoon black pepper
- 1 pinch salt
- 1 (16 ounce) carton sliced mushrooms
- 4 garlic cloves, peeled
Method
- Melt the butter over medium heat in a large skillet.
- While the butter is melting, place the onion and garlic into a food processor (I use a mini chopper) and process until finely minced.
- Add to the pan, along with the mushrooms.
- Saute until onion is clear and mushrooms are starting to get soft, then sprinkle the flour over the mixture.
- Stir into a paste and cook for 1-2 minutes.
- Slowly add the cream, stirring after each addition until smooth.
- Stir in the sherry, salt, pepper and nutmeg.
- Gradually fold in the cheese and stir until it is melted and incorporated into the sauce.
- Serve immediately over hot pasta.
