Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
tablespoon butter or margarine
cups sliced fresh mushrooms (5 ounces)
tablespoons chopped onion
garlic cloves, finely chopped
cup dry sherry, dry white wine or Progresso™ chicken broth (from 32-oz carton)
teaspoon lemon juice
teaspoon lemon pepper
cup whipping (heavy) cream
Melt butter in 3-quart saucepan over medium heat. Cook mushrooms, onions and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.
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