• 1/2 cup sliced almonds
  • 3 tablespoons butter
  • 1 pound cremini mushrooms caps, diced
  • 3 tablespoons flour
  • 1 splash good quality dry sherry
  • 1 cup half-and-half
  • Salt and pepper, to taste
  • 1/2 teaspoon freshly grated nutmeg
  • 1 palmful flat-leaf parsley, finely chopped
  • 1 package party-size (little squares) rye or pumpernickel bread


Serves: About 15 servings


Toast the almonds in a small skillet over medium-high heat until lightly browned. Remove and reserve.

Heat a medium-sized skillet over medium heat and add butter. Once it melts, add mushrooms and saut until tender. Add flour to the mushrooms and cook for a minute or two.

Add the sherry. Once the alcohol has burned off and the sherry has reduced a bit, a couple of minutes, stir in the half-and-half.

Cook until thickened and season with salt and pepper. Remove from heat, stir in the almonds, nutmeg, and parsley, and pour into a serving bowl and serve immediately with bread alongside.