Yield: Approx 2 Quarts
Ingredients:
½ Cup Butter
3 Cup Onions – Diced
1 Tablespoon Garlic – Fresh Minced
3 Tablespoon A.P. Flour
3 lbs Mushrooms (Portabella, Shiitake, Crimini, Porcini & Domestic)
1 Cup Sherry
2 to 5 Cups Heavy Cream
To Taste Salt & Pepper
Method:
1) Sauté Onions & Garlic in Butter Over Medium High Heat Until Translucent & Tender. Do Not Brown. Add Mushrooms and Cook Stirring Frequently – 10 to 15 Minutes.
2) Add Flour Stirring to Incorporate & Cook 2 to 3 Minutes.
3) Add Sherry Stirring To Deglaze (Scraping Bottom of Pan) and Cook Until Evaporated.
4) Add Cream and Bring to Simmer. Puree with Immersion Blender Till Smooth. Adjust with Salt and Pepper.
By Matt Prentice Restaurant Group: www.mattprenticerg.com/
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