1 (4-oz.) package fresh shiitake mushrooms, stemmed and sliced
2 shallots, minced
1/4 cup all-purpose flour
1/2 cup chicken broth
1/4 cup dry sherry or white wine
2 cups half-and-half
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Cook sausage in a large heavy skillet over medium-high heat, stirring often, 3 to 5 minutes or until sausage crumbles and is no longer pink; drain, reserving 1/4 cup drippings in skillet. (If necessary, add melted butter to drippings to equal 1/4 cup.)
Sauté mushrooms and shallots in hot drippings over medium-high heat 4 to 5 minutes or until golden. Whisk flour into mushroom mixture, and cook over medium-high heat, whisking constantly, 1 minute or until lightly browned. Add chicken broth and sherry, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sausage.
Gradually add half-and-half, and cook over medium heat, stirring constantly, 2 to 3 minutes or until thickened and bubbly. Stir in parsley and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 5 minutes. Serve warm.