Port Infused Creamed Mushrooms
- 1 12 lbs white mushrooms, washed and cut
- 2 tablespoons butter
- 1 -2 tablespoon flour
- 12 cup whipping cream
- 2 tablespoons port wine or 2 tablespoons brandy or 2 tablespoons creamed sherry wine
- salt & pepper, to taste
- Wash and cut mushrooms.
- In a large skillet, melt butter and add the mushrooms.
- Saute until the mushrooms are browned and have released some of their juices -- about 6 - 8 minutes.
- Drain some of the juices into a bowl using a colindar.
- Set aside the mushroom juice.
- Add the flour to the mushrooms and cook for about 1 minute.
- Add the whipping cream and simmer until the cooking mixture has thickened.
- Add the port and mix in well.
- Thin out with some of the reserved mushroom juice if the mushrooms get too thick.
- Season with salt and pepper.
white mushrooms, butter, flour, whipping cream, port wine, salt
Taken from www.food.com/recipe/port-infused-creamed-mushrooms-406187 (may not work)