Nutrition Information (per serving)
8 (¾ cup ea.)
1⅓ cups diced shallots
1½ tsp fresh chopped thyme
1 Tbsp unsalted butter
¾ cup sliced cremini or domestic mushrooms
¾ cup sliced shiitake mushrooms
1½ qt chicken stock
⅓ cup sherry
½ tsp freshly ground black pepper
1 tsp sea salt
- In a large saucepan over low heat, sauté shallots and thyme in butter until brown, stirring often so they don’t burn. Add mushrooms and sauté until just tender.
- Add remaining ingredients and simmer over medium heat for about 30 minutes.