Mushrooms in Sherry Shallot Broth

Mushrooms in Sherry Shallot Broth
Photo by Annabelle Breakey


  • ¼ teaspoon salt
  • 8 to 12 thyme sprigs or several flat-leaf parsley leaves
  • 1 pound mixed mushrooms*
  • 1 cup dry sherry
  • 4 cups chicken or vegetable broth
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme leaves
  • + 2 more ingredients
    • 2 tablespoons butter
    • 1 cup chopped shallots

1. Lightly rinse and drain mushrooms. Discard shiitake stems. Slice mushrooms into bite-size pieces. 2. In a large saucepan over medium-high heat, melt butter. Stir in shallots and cook until lightly browned, about 4 minutes. Add mushrooms and thyme. Cook, stirring often, until mushrooms are ligh...

View full recipe at My Recipes


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