The recipes for the potatoes and mushroom sauce are adapted from the Feb 97 edition of Bon Appetit. Here they are: Melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, 1/2 cup shallots, garlic and 1 tablespoon jalapeno; saute until mushrooms are very tender and beginning to brown, about 15 minutes. Remove from heat. Add chopped cilantro, oregano and 1 teaspoon cumin. Season with salt and pepper. Put broth in heavy medium saucepan. Gradually whisk flour into Sherry in medium bowl to blend. Whisk Sherry mixture, 1 tablespoon butter, 1 tablespoon shallots and one teaspoon jalapeno into broth; bring to boil, whisking until smooth. Add browning sauce. Stir in mushroom mixture. Boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Note: this sauce recipe was originally meant to accompany a Cumin Pork Roast (which also sounds excellent!) and called for pan drippings from the pork. I substituted the browning and seasoning sauce since I didnt have the pan drippings available. The sauce was great over the mashed potatoes and smoked turkey! Posted to CHILE-HEADS DIGEST V4 #155 by Glenn C
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|Serving Size: 1 Serving (518g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 320 (69%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 91.5mg||28 %|
|Sodium 257.8mg||9 %|
|Potassium 156.2mg||4 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 19.8g|
|Protein 2.8g||4 %|
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Calories per serving: 467
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