Ingredients for Mushroom Sherry Sauce
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How to Make Mushroom Sherry Sauce
- Melt 2 tablespoons of butter in a heavy skillet over medium heat.
- Add 1 medium onion, finely chopped, and 2 cloves minced garlic. Sauté for 5 minutes, until softened.
- Add 8 ounces of sliced cremini or portabello mushrooms. Sauté for 5-7 minutes, until they release their liquid and begin to brown.
- Remove mushrooms from the skillet and set aside, keeping warm.
- In the same skillet, whisk in 2 tablespoons of flour, 1 teaspoon paprika, 1/2 teaspoon thyme, 1/4 teaspoon marjoram, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook for 1 minute, stirring constantly, to create a roux.
- Pour in 1/4 cup of dry sherry and cook for 1 minute, stirring until slightly thickened.
- Gradually whisk in 1 cup of chicken or vegetable stock until smooth.
- Return the mushrooms to the skillet.
- Simmer for 5 minutes, or until the sauce has reached your desired consistency. If a thinner sauce is preferred, add small amounts of additional sherry, 1 tablespoon at a time, until desired consistency is reached.
- Serve immediately over your favorite chicken breasts or pork chops.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
37g
Carbs
5g
