Sherried Mushroom Spread

• 1/4 cup unsalted butter
• 1 pound shiitake mushrooms, finely chopped (about 6 cups)
• 2 shallots, minced
• 3/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 2 tablespoons all-purpose flour
• 1/2 cup dry sherry
• 1 cup chicken broth
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• 1/4 cup sour cream
• Garnishes: thinly sliced green onion, chopped fresh tarragon, sliced shiitake mushroom

1. Melt butter in a large skillet over medium-high heat; add mushrooms and shallots. Saute 6 to 7 minutes or until mushrooms release moisture. Sprinkle with salt and pepper; stir well. Sprinkle with flour, stirring to coat mushrooms; cook 1 minute. Add sherry, broth, and tarragon; simmer, uncovered, 10 to 15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; stir in sour cream.
2. Spoon mixture into a serving bowl. Garnish, if desired. Spread on melba toast rounds or crostini.

unsalted butter, shiitake mushrooms, shallots, salt, ground white pepper, flour, sherry, chicken broth, tarragon, sour cream, green onion

Taken from www.myrecipes.com/recipe/sherried-mushroom-spread (may not work)