On Sun, 07 Jun 2009 12:41:25 -0500, Omelet >
wrote:

>Re-post from my original lemon lime pork thread:
>
>Mushrooms in Sour Cream Sauce (Mine)
>
>24 oz. halved white mushrooms
>2 cups Roasted Chicken Stock
>(chicken stock was left over from
>the previous weekends roasted
>chickens so was already flavored
>with lemon, lime, garlic, tarragon,
>paprika and pepper, stored in the
>freezer)
>1/4 cup sweet vermouth
>1/2 onion, chopped
>1 1/2 cups sour cream (approx)
>
>Bring chicken stock to a simmer and
>add chopped onions. Stir occasionally
>and cook until onions begin to clear.
>Add mushrooms and simmer until
>the liquid in the pan is reduce by about
>2/3 and begins to thicken. Add Sour Cream
>and stir in well, then cook for an additional
>5 minutes or so.
>
>Remove from heat and let rest for
>around 10 minutes. This helps let
>it thicken more before serving.

Maybe I missed something. When do you add the
vermouth?

Alex