RECIPES–Tuna A La Crème With Mushrooms And Sherry

This is one of the classics – tasty, easy to make, and quick. Everyone has a can of tuna on the shelf, and sherry and dried Porcini or Portobello mushroom are not hard to find.

Tuna a la Crème with Mushrooms and Sherry

* 1 can tuna packed in oil or water

* 1/4 cup Amontillado sherry

* 3 cloves garlic, chopped

* 2 Tbsp. olive oil

* 1/4 cup dried mushrooms (approx.)

* 1/2 cup whole milk (approx.)

* 1/2 cup Half-and-Half (approx.)

* 1 Tbsp. flour

* 2 tsp. dried oregano (approx.)

* 1/2 cup freshly grated Parmesan cheese

- Soak the dried mushrooms in enough water to cover for 10 minutes

- Sautee the garlic in the olive oil for 2-3 minutes

- Add the tuna and oregano and stir well over medium high heat for 2-3 minutes, then add sherry, cook for another 2 minutes

- Remove from heat and sprinkle in the flour, mixing well

- Return to the heat and add milk and cream slowly, mixing steadily.  The object is to make a roux that is neither thick nor runny.

- When the roux is ready, add the mushrooms and approximately 2 Tbsp. of the hydrating water. Reserve the rest of the water.

- Stir and reheat over low heat for 3-4 minutes

- Adjust for taste (salt, oregano, mushroom juice, etc.)

- Stir, plate, and sprinkle ground parmesan over each serving, garnish with fresh black pepper.