| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 14 |
oz |
Oyster mushrooms; halved |
| 1/2 |
c |
Plus 1 tablespoon chopped shallots |
| 2 |
tb |
Finely chopped garlic |
| 1 |
tb |
Plus 1 teaspoon finely chopped jalapeno pepper (with seeds) |
| 2 |
tb |
Finely chopped fresh cilantro |
| 2 |
tb |
Finely chopped fresh oregano |
| 1 |
ts |
Ground cumin |
| 1 |
cn |
(14-1/2 oz) low-salt chicken broth |
| 1 |
ts |
Browning and seasoning sauce |
| 2 |
tb |
All purpose flour |
| 1/4 |
c |
Dry Sherry |
INSTRUCTIONS
The recipes for the potatoes and mushroom sauce are adapted from the Feb 97
edition of Bon Appetit. Here they are:
Melt 2 tablespoons butter in large skillet over medium-high heat. Add
mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeno; saute until
mushrooms are very tender and beginning to brown, about 15 minutes. Remove
from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with
salt and pepper.
Put broth in heavy medium saucepan. Gradually whisk flour into Sherry in
medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1
tablespoon shallots and one teaspoon jalapeno into broth; bring to boil,
whisking until smooth. Add browning sauce. Stir in mushroom mixture. Boil
until mixture thickens to sauce consistency, stirring occasionally, about 5
minutes. Season with salt and pepper.
Note: this sauce recipe was originally meant to accompany a Cumin Pork
Roast (which also sounds excellent!) and called for pan drippings from the
pork. I substituted the browning and seasoning sauce since I didn't have
the pan drippings available. The sauce was great over the mashed potatoes
and smoked turkey!
Posted to CHILE-HEADS DIGEST V4 #155 by Glenn C <morbs@netexpress.net> on
Oct 10, 1997
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