Restaurant Style Sauteed Mushrooms - cooking recipe

Ingredients

36 ounces canned mushroom slices, reserve 1 1/2 cup juice (good quality)
6 tablespoons butter
2 whole shallots, minced
3 (30 ounce) cans campbells beef consomme
1 1/2 cups cream sherry
2 teaspoons white pepper or 2 teaspoons black pepper

Preparation

Saute butter, mushrooms and shallots over medium high heat until mushrooms start to darken, about 5 or 10 minutes.
Add the remaining ingredients and cook until almost all of the liquid has evaporated.
These mushrooms have depth and excellent beefy flavor. You can use chicken broth as a substitute and use these for chicken. This can be halved to make less for home use.