Sherried Mushroom Spread

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

Yield: 2 1/3 cups
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  1. 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.
  2. Spoon mixture into a serving bowl. Garnish, if desired. Spread on melba toast rounds or crostini.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sherried Mushroom Spread Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy