Sautéed mushrooms in a rich, peppery sauce made with Swanson® Unsalted Chicken Broth.
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|unsalted butter||4 oz.||0 1/2 cups|
|mushrooms||54 oz.||1 gallons|
|black pepper||0.75 oz.||3 tbsp.|
|reduced sodium soy sauce||4.5 oz.||1 cups|
|hot pepper sauce|
|fresh parsley||2 oz.||1 cups|
|1. In a kettle, heat 12 Tbsp. butter over medium-high heat. Add mushrooms and sauté until dry (12-15 minutes). Season with pepper and toss to coat.|
|2. Add broth and soy sauce to kettle. Bring mixture to a boil, reduce heat to a simmer and cook until mixture becomes syrupy and dark, about 15-20 minutes. Stir in remaining butter and hot sauce into mushrooms, if desired. Remove from heat and keep warm.|
|3. Use a #8 scoop to portion 1/2 cup mushrooms with sauce. Sprinkle each serving with parsley or chives.|
- Minced chives may be used to substitute parsley.