Mushroom in a Sherry Cream Sauce

Google+ Pinterest LinkedIn Tumblr +

Serve with a roast chicken breast or a fried pork chop or tumble them on toasted sourdough. Make it in advance and keep it overnight in the fridge ready to reheat.

50g butter
300g mixture of fresh mushrooms, thinly sliced or left whole if small
60ml dry sherry
100ml white wine
100ml light chicken or vegetable stock
100ml single cream

1. Heat the butter in a frying pan over medium heat. Add the mushrooms and fry until golden. Add the sherry and white wine and cook until the liquid is reduced by half. Add the chicken stock and cook until the mixture reduces in half again. Add the cream and cook for another couple of minutes until the sauce reduces and thickens.

HOW TO MAKE A CHEAT’S MUSHROOM AND SHERRY SAUCE: Fry the mushrooms in butter, add just the cream and sherry from the recipe above and cook until reduced.

Sauce reheating tip:
When you chill a sauce with cream, it thickens, so you may need to add a little more stock or cream when you reheat it to thin it out.

Image copyright


Comments are closed.