1 tablespoon olive oil
1/4 cups dry sherry (the real stuff NOT cooking sherry)
8 ounces of white mushrooms, sliced
2 tablespoons unsalted butter
1 cup heavy whipping cream
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup shredded Parmesan cheese
6-8 oil packed sun-dried tomatoes, rinsed and sliced
- Warm the 1 tablespoon of olive oil over medium high heat in a skillet until it is shimmering. Add the mushrooms and saute until they begin to give off some moisture. Add the sherry, and bring to a boil. Bring the boil down to a simmer and cover the skillet with a lid and allow the mixture to boil for about 3 minutes or until all the liquid is cooked off. Continue to saute the mushrooms until they are golden brown. Set the mushrooms aside, but keep them warm.
- Melt the butter in a sauce pan over medium heat until melted, and add the cream, salt and pepper. Bring to a boil. Reduce the heat and boil gently until the mixture is thickened, about 3-5 minutes. Remove from the heat and add the cheese, stirring until the cheese is melted. Add to this the warm mushrooms and sun-dried tomatoes.
- Serve warm over pasta of choice and enjoy!