2 Wolferman's Tomato and Herb
English Muffins split and
toasted
2 medium portabello mushrooms
3 tablespoons butter, divided
2 tablespoons diced shallots
1/4 cup chicken broth
1/4 cup sour cream

Slice each mushroom in half. Take each half and slice the rounde cap so mushroom will lay flat. Melt two tablespoons butter in a skillet over medium heat. Add mushrooms and cook, turning until mushrooms are lightly browned. Remove mushrooms from pan, set aside and keep warm. Add remaining butter and shallots to drippings in skillet. Saute, stirring occasionally, until shallots are tender. Add chicken broth and cook until broth is reduced by half. Remove from the heat and stir in sour cream. Place each mushroom on a muffin half. Spoon shallot sauce over mushroom. Serve immediately. Makes 4 servings.