Sherry Mushrooms and Shallots

 

I love gooey, thick, sweet onions when they’re almost melted and I love the flavor of rich, meaty portabella mushrooms. This recipe makes a delicious condiment, topping for pasta, pizza or burgers. The shallots act as “dressed up” onions, adding a different and more delicate flavor.

Though this recipe isn’t pretty, it’s certainly delicious!

 

Ingredients:

2 large portabella mushrooms

2 large shallots

2 cloves minced garlic

1/2-1 tbsp olive oil

1/2 cup sherry wine

1/2 cup vegetable stock

1 tbsp arrowroot powder (or starch)*

Salt and pepper, to taste

 

Heat the olive oil in a large skillet over high heat.  Add sliced mushrooms and shallots and cook until the mushrooms have taken on color and the shallots are a golden brown, about 7 minutes.

Add a pinch of salt (about 1/3 tsp) then reduce the heat and stir. Cook for 5 more minutes. Add garlic and cook for 2 minutes.

Whisk together cold sherry and arrowroot starch, and add to the pan stirring constantly. Cook over medium heat, and add vegetable stock as water evaporates. Add salt and pepper to taste, then cover and simmer over low heat until ready to serve.

*Click here for my feelings on starches. Corn starch is a suitable replacement, but may be more temperamental: Corn starch doesn’t like acidic environments or cooking for too long.

Cooking the mushrooms without salt at first gives them a great color without “steaming” them. I love this recipe and method, I smother everything in sautéed onions or shallots!

I’m off to top a pizza with this, enjoy!

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I went prom dress shopping with Steph today and I’m wondering why there is NOTHING both sexy and classy. I don’t want cutouts, I don’t want sequins and I don’t want to look like a Las Vegas showgirl. I also don’t want a dress that buttons up to my neck! Where oh where will I find a happy medium?

Love this dress… but it doesn’t come in my size. Le sigh!

What did you wear to prom? Would you do anything different?