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POSC Mushroom Stew




Source of Recipe


Mai


List of Ingredients




2 tablespoons extra virgin olive oil
1 cup Portabello mushrooms, sliced
1 cup Oyster mushrooms, quartered
1 cup Shiitake mushrooms, stem off, quartered
1 cup Crimini mushrooms, sliced
� White onion, diced
2 cloves garlic, minced
� cup Cream sherry
1 teaspoon Rosemary, chopped
1 tablespoon Chevre
2 cups Beef stock
To taste Salt and pepper
In a hot saut� pan with olive oil, saut� the mushrooms, onions, and garlic until tender



Recipe



Deglaze with the cream sherry and reduce by half

Add the rosemary and the stock and simmer 3-5 minutes

Stir in the chevre and season

Garnish with a fresh sprig of rosemary

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