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Ingredients

• 1 tsp vegetable oil
• 2 x portobello mushroom, stems removed, washed
• 4 x shiitake mushroom, stems removed
•     cracked black pepper
• 1 Tbsp. butter
• 4 x shallot, minced
• 1 clv garlic, minced
• 1/4 tsp fresh minced ginger
• 1 x leek, thoroughly, washed, white part only, minced
• 2 stalk celery, diced
• 4 c. assorted mushroom, washed, and, diced
• 1/4 c. sherry
• 1/3 c. jasmine rice or possibly 1/3 c. basmati rice
• 1 pch grated nutmeg
• 3 sprg fresh thyme
• 6 c. chicken stock or possibly 6 c. vegetable stock
•     salt, to taste
•     pepper, to taste
• 2 tsp cornstarch
• 3/4 c. two percent lowfat milk, cool
• 2 Tbsp. lowfat sour cream
•     juice from half a lemon
•     minced fresh tarragon, to taste, for garnish

Description

Heat A Grill On High. Meanwhile, Rub Portobello And Shitake Mushrooms With Oil And Season With Cracked Black Pepper. Grill For About 4-5 Min On The Top Side Only, Saving Juices…

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