Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 3 cups

How to Make It

Step 1

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.)

Step 2

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.

Step 3

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.

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