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| 3 Esslöffel | butter |
| 14 x ca. 30 g | Oyster mushrooms; halved |
| 1/2 Tasse | Plus 1 tablespoon chopped shallots |
| 2 Esslöffel | garlic finely chopped |
| 1 Esslöffel | Plus 1 teaspoon finely chopped jalapeno pepper (with seeds) |
| 2 Esslöffel | cilantro fresh, finely chopped |
| 2 Esslöffel | oregano fresh, finely chopped |
| 1 Teelöffel | ground cumin |
| 1 Dose | (14-1/2 oz) low-salt chicken broth |
| 1 Teelöffel | Browning and seasoning sauce |
| 2 Esslöffel | all-purpose flour |
| 1/4 Tasse | sherry dry |
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The recipes for the potatoes and mushroom sauce are adapted from the Feb 97 edition of Bon Appetit. Here they are:
Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeno; saute until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with salt and pepper.
Put broth in heavy medium saucepan. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and one teaspoon jalapeno into broth; bring to boil, whisking until smooth. Add browning sauce. Stir in mushroom mixture. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper.
Roast (which also sounds excellent!) and called for pan drippings from the pork. I substituted the browning and seasoning sauce since I didn't have the pan drippings available. The sauce was great over the mashed potatoes and smoked turkey!
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