by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- 2 to 3 tablespoons butter
- 2 cups mushrooms, sliced (If possible, use wild mushrooms such as chanterelles or hen-of-the-woods; otherwise use shitakes or plain button mushrooms.)
- 1 to 2 shallots, chopped
- Big splash of dry sherry wine
- 1 cup chicken stock
- 2 tablespoons cream
- Chopped parsley for garnish
- Salt and pepper to taste
In a heavy skillet, melt the butter over medium heat. Cook until the butter is bubbly and starts to brown. Just before you think it might burn, add the mushrooms. Sauté over medium heat for a few minutes, then add the shallots. Cook until the shallots are tender and the mushrooms start to brown. Add the salt and pepper and then a splash of sherry. Continue to cook, stirring the pan for a few minutes; add the stock and cream. Reduce the mixture until it becomes slightly thick and glossy. Taste and adjust seasoning. Serve with a sprinkle of chopped parsley and roasted acorn squash with wild rice.