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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.
No nutrition information available for this recipe.
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