Sautéed Mushroom Topping
Appears in Cook's Illustrated November/December 2015
WHY THIS RECIPE WORKS
For an elegant garnish for sweet potato soup, we sauté earthy cremini mushrooms with minced shallot until the mushrooms are well browned and flavorful. We use Madeira, which is slightly sweet, to deglaze the pan and also stir in a little fr...