Mushroom-Sherry Sauce
Recipe: #12068
February 10, 2014
Categories: Sauce, Savory Sauces, Mushrooms, Christmas, Easter, Sunday Dinner, Thanksgiving Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Alcohol, more
"A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for an extra rich sauce."
Ingredients
Nutritional
- Serving Size: 1 (372.3 g)
- Calories 197.1
- Total Fat - 12.9 g
- Saturated Fat - 7.6 g
- Cholesterol - 32 mg
- Sodium - 2420.8 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 6.8 g
- Sugars - 6.9 g
- Protein - 4.8 g
- Calcium - 141.8 mg
- Iron - 0.5 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt butter in heavy skillet over medium heat.
Step 2
Add the onions and garlic; sauté 5 minutes.
Step 3
Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
Step 4
Remove mushrooms and keep warm.
Step 5
Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
Step 6
Stir in the sherry and cook 1 minute.
Step 7
Stir in the stock and return mushrooms to pan; simmer 5 minutes.
Step 8
If thinner sauce desired, add small amounts of sherry until desired consistency.
Tips
No special items needed.