Kathleen Rear

Toss with pasta or over steaks or chicken. There are so many applications for this dish.

1 tablespoon Butter
1 tablespoon Olive Oil
8 oz. Brown Button or mixed Mushrooms (sliced)
Salt & Pepper
1 tablespoon finely chopped Rosemary
1/4 cup Cream Sherry or White Wine
1/2 cup Heavy Whipping Cream
2 tablespoons Balsamic Vinegar

In a large pan over medium high heat melt the butter and add the olive oil. Toss in the mushrooms and coat with the butter and oil. Add the salt and pepper to taste and cook uncovered for about 7-10 minutes or until the mushrooms are soft and lightly browned.
Stir in the sherry or wine and cook until the liquid is reduced to about 2 tablespoons. Add in the cream and balsamic vinegar.

Reduce the heat to a simmer and cook until the cream is thickened and coats the mushrooms in a velvety sauce. About 10 minutes.

Taste for seasoning and serve hot.
This would make a wonderful side dish for the holidays. Just double the ingredients for a crowd.