Mushroom Sauce

10-12
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This is a wonderful sauce to use with red meats."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (87.5 g)
  • Calories 55.4
  • Total Fat - 2.5 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 26.2 mg
  • Sodium - 493.6 mg
  • Total Carbohydrate - 1.3 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.3 g
  • Protein - 6.9 g
  • Calcium - 5.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0 mg

Step 1

In a sauté pan, melt butter; add onion and mushrooms and sauté until onions are soft and tender.

Step 2

Add sherry, brandy and broth; bring to a boil and simmer for 10 to 15 minutes, reducing liquid to about half the volume. Sauce should not be thick, however, if it is too thin, sprinkle in a small amount of flour and stir until slightly thickened.

Tips & Variations


No special items needed.

Related

ImPat

A simple mushroom sauce which is not too rich and heavy with cream and lets the mushroom flavour shine, I did thicken with a cornflour/corn starch slurry as we like a thick sauce and felt that would cook out better than using regular flour but we enjoyed - I had it over a porterhouse/sirloin and the DH over a t/bone and DM and the DS had it on the side. I did halve the recipe for 4 of us but would be happy to increase that and have some left overs for breakfast reheat on toast. Thank you QueenBea for a very tasty and delightful side of mushroom sauce

review by:
(29 Oct 2014)