Ingredients for Sherried Mushroom Sauce
- 1 pound fresh mushrooms
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1/4 cup cake flour
- 1 cup meat stock
- 1/4 cup dry sherry
- 1/2 cup sour cream
- salt to taste
- freshly ground black pepper to taste
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How to Make Sherried Mushroom Sauce
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 pound of sliced cremini mushrooms, 1/2 cup chopped onion, and 2 cloves minced garlic. Sauté for 5-7 minutes, or until mushrooms are softened and lightly browned.
- Sprinkle in 1/4 cup cake flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- In a separate saucepan, heat 1 cup of beef or chicken stock and 1/4 cup dry sherry. Gradually whisk the hot stock mixture into the mushroom mixture, stirring continuously to prevent lumps.
- Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened to your desired consistency.
- Stir in 1/2 cup sour cream and 2 tablespoons of chopped fresh parsley. Season generously with salt and freshly ground black pepper to taste.
- Serve immediately over your favorite red meat or pork dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
27g
Carbs
3g
