Recipe courtesy of Sandy Ciarrocchi
Total:
55 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large saute pan over medium high heat add olive oil to coat. Add garlic, onion, carrots and celery and saute until onions are translucent. Add portobellos and button mushrooms and saute until tender, about 10 minutes.

Add dry sherry to deglaze and bring to a simmer for 5 minutes. Then add chicken stock, heavy cream and thyme. Bring back to a simmer for until desired consistency is reached. Add salt and pepper, to taste, and serve in a demitasse cup.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Smoked Baby Back Ribs

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Smoked Salmon

Recipe courtesy of Alton Brown

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Hot Smoked Trout

Recipe courtesy of Alton Brown

Broccoli, Tomato Sauce and Smoked Mozzarella

Recipe courtesy of Michele Urvater

Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella

Recipe courtesy of Bobby Flay

Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella

Recipe courtesy of Rachael Ray

Ricotta Cappuccino

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking