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Sherried Mushroom au Jus

 
Yield:
1-1/2 gal.

Ingredients

Ingredients Weights Measures
Fresh mushrooms, sliced 6 lb. 2 gal.
onions, chopped 12 oz. 3 cups
oil 12 oz. 1-1/2 cups
beef broth 8 lb. 1 gal.
Cooking sherry 2 lb. 1 qt.
A.1. Original Steak Sauce 1 lb. + 12 oz. 3 cups
dried thyme leaves - 1/4 cup

Directions

SAUTE mushrooms and onions in hot oil in medium stockpot on high heat 5 minutes.

ADD broth, sherry, steak sauce and thyme. Bring to boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally.

SERVE as needed.

Kraft Kitchens Tips

TIP
To serve as a gravy, bring 1 quart. prepared Sherried Mushroom au Jus to boil. Add a cornstarch/sherry thickening mixture; cook until thickened, stirring frequently.
Hold for up to 2 hours at 140°F or above.
K:16865v01:97258
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