| 3 1 4 |
T ea ea |
butter spanish onion leeks (white part) |
melt the butter, slice the onion and leeks and cook about 10 min until soft but not brown |
| 1/2 1/2 |
lb lb |
domestic mushrooms portabello mushrooms |
slice, add to above and cook over med heat 5 min, until mushies give up their juice; turn up heat and cook 3 min more |
| - - - |
salt and pepper to taste pinch ground cumin pinch ground allspice |
add and cook for a min | |
| 1 6 |
T c |
cornstarch chicken stock |
mix and add gradually to mushroom mix, stirring to avoid lumps |
| 2 |
ea |
russet potato |
dice and add, simmer 10 min |
| 1/4 1/4 |
c c |
dry sherry chopped parsley |
add, adjust seasonings, serve |