Sherried Mushroom Spread

Sherry and tarragon team with earthy shiitake mushrooms in this luscious spread that's best on crisp crackers.


2 1/3 cups

Recipe from

Oxmoor House


1/4 cup unsalted butter
1 pound shiitake mushrooms, finely chopped (about 6 cups)
2 shallots, minced
3/4 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons all-purpose flour
1/2 cup dry sherry
1 cup chicken broth
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
1/4 cup sour cream
Garnishes: thinly sliced green onion, chopped fresh tarragon, sliced shiitake mushroom


Melt butter in a large skillet over medium-high heat; add mushrooms and shallots. Sauté 6 to 7 minutes or until mushrooms release moisture. Sprinkle with salt and pepper; stir well. Sprinkle with flour, stirring to coat mushrooms; cook 1 minute. Add sherry, broth, and tarragon; simmer, uncovered, 10 to 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; stir in sour cream.

Spoon mixture into a serving bowl. Garnish, if desired. Spread on melba toast rounds or crostini.