Return to Content

Essence of Mushroom

by

Yield: Serves 6

Ingredients:

  • 1 quart chicken stock
  • 1 pound mushrooms
  • 1 cup water
  • sherry

Instructions:

Clean the mushrooms, chop them fine, and simmer in the stock and the water for 30 minutes. Pass through a fine sieve and add sherry to your taste. Serve garnished with thinly sliced mushroom caps.
Updated Tuesday, August 14th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order