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Categories:Viewed: 51 - Published at: 5 years ago
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
Method
- 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
- Stir in combined broth and cornstarch; heat to boiling. Boil, stirring, until thickened, about 1 minute Season to taste with salt and pepper.
