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Creamy Mushroom & Sherry sauce


  • Author: Michelle Minnaar
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Description

A versatile sauce that can be served with chicken, beef, pork, fish and even pasta.


Scale

Ingredients

  • 15ml (1 tbsp) butter
  • 1 garlic clove
  • 300g (10 oz) mushrooms
  • 120ml (4fl oz) sherry
  • 120ml (4fl oz) double cream
  • 5ml (1 tsp) corn flour

Instructions

  1. Melt the butter in hot pan and gently fry the garlic for one minute.
  2. Add the mushrooms to the garlic and fry them for a few minutes until lightly browned.
  3. Pour the sherry in and cook until reduced to a glaze which will take about 3 minutes.
  4. Stir in the cream and let the sauce cook for 1 minute.
  5. Meanwhile, mix the corn flour with 5ml (1 tsp) of cold water in a cup.
  6. Reduce the heat and slowly add the slurry to the sauce and stir vigorously to avoid any clotting.
  7. After the sauce has thickened, serve immediately.

Notes

  • Serve with steak, pork, fish, chicken or pasta.
  • Instead of sherry you can use Marsala or Madeira.
  • Category: Sauce
  • Method: Pan Fry
  • Cuisine: French

Nutrition

  • Serving Size: 271.9
  • Calories: 406
  • Sugar: 2.5 g
  • Sodium: 48 mg
  • Fat: 33.5 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 7.5 g
  • Fiber: 1.5 g
  • Protein: 5.8 g
  • Cholesterol: 15 mg