Sherried Mushrooms

Crème de Colorado Cookbook, 1987

15 minutes — 6 Servings

Ingredients

1⁄2	cup	tomato sauce
1⁄4	cup	olive oil
1⁄4	cup	dry sherry
1⁄8	teaspoon	cayenne pepper
2	teaspoon	dry mustard
		salt and pepper (to taste)
1⁄2	cup	heavy cream
1 1⁄2	pound	mushrooms (quartered)

Instructions

In a large skillet, combine tomato sauce, olive oil, sherry, cayenne and mustard. Heat thoroughly. Add salt and pepper to taste. Cover and simmer over low heat for 3 minutes. Stir in cream and mushrooms. Heat to boiling. Reduce heat, cover and simmer for an additional 3 minutes. Serve immediately.