Richmond
Provence Mushrooms
These mushrooms are the perfect accompaniment to Christine's Provence Pork Chops.
2 6 oz. pkgs. crimini mushrooms (baby bella or even button mushrooms taste great too)
1 large shallot, minced
3 TB olive oil
1 1/2 tsp. herbes de Provence
2 TB half & half
1/4 Cup Chablis, sherry or port (or a mix)
Heat the oil in a skillet over medium heat. Add the shallots and cook for 1 minute. Add the mushrooms
and cook for 5 minutes, stirring occasionally. Once the mushrooms soften, add the herbes de Provence
and stir. Add the half & half and stir until warmed. Stir in the wine, mix well. If the sauce is
thick enough for your liking, serve right away, or raise the heat a bit and reduce the sauce until
it is thick enough.
Prep. time: 5 minutes
Cooking time: 8 minutes
Serves: 4
Introduction | Christine Bryce Rosen | Provence Pork Chops | Provence Mushrooms