Serves 6 as main or 10 as entree
Preparation 20 minutes
Cooking 30 minutes
INGREDIENTS
100 g button mushrooms
100 g mushroom caps
150 g flat mushrooms
200 g portabello mushrooms
2 tablespoons (40ml) extra virgin olive oil
60 g salted butter
250 g eshallots, peeled, halved if large
¼ cup (60 ml) sherry or apple juice
½ cup (125 ml) vegetable or chicken stock
½ cup (120…
