Mushrooms In Cream Sherry Sauce Recipes

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CREAMY MUSHROOM AND SHERRY SAUCE



Creamy Mushroom and Sherry sauce image

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

Provided by Michelle Minnaar

Categories     Sauce

Time 15m

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : ServingSize 271.9, Calories 406 calories, Sugar 2.5 g, Sodium 48 mg, Fat 33.5 g, SaturatedFat 3.7 g, Carbohydrate 7.5 g, Fiber 1.5 g, Protein 5.8 g, Cholesterol 15 mg

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE



Chicken and Mushrooms in Sherry-Cream Sauce image

Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

salt and pepper, to taste
3 -4 boneless skinless chicken breasts, cut into 1/2 inch strips (about 2-2 1/2 lbs, I find that 3 breasts adequately feeds my family)
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 onion, halved lengthwise and sliced thin crosswise
2 garlic cloves, minced
1/2 lb mushroom, sliced thin
3 tablespoons medium-dry sherry
1 tablespoon fresh lemon juice
1/3 cup cream
1/2 cup chicken broth
cooked noodles
1 tablespoon minced fresh parsley leaves

Steps:

  • Pat chicken dry and toss with flour and season to taste.
  • In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
  • Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
  • Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
  • Stir in chicken, cream and broth. Taste and adjust seasoning.
  • Bring to a boil and boil until thickened.
  • Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.

MUSHROOM SHERRY CREAM SAUCE



Mushroom Sherry Cream Sauce image

This sauce is a cheaper alternative to a Steak Diane, and is a bit milder and sweeter in taste.

Provided by Gav

Categories     Mains

Time 15m

Number Of Ingredients 10

1 shallot, finely chopped
2 spring onions, finely chopped
1 tsp olive oil
1 garlic clove, finely sliced
50g mushrooms, very finely chopped
Knob butter
1 tbsp Dijon mustard
80ml Sherry (I used 17,5% Jerez cream Sherry)
100ml cream
2 tbsp Worcestershire sauce

Steps:

  • Heat the oil in a skillet. Fry the shallot, garlic and spring onion for about one minute on medium heat. Then add the mushrooms and butter and cook for another 2-3 minutes.
  • Then, being very careful, add the Sherry to the pan and allow it to ignite. Do this by holding the pan away from you at an angle over the hob (if you are cooking with gas). When the flame dies out, stir the contents around the pan.
  • Change to low heat and add the mustard and Worcestershire sauce and the cream and stir well. Heat for another minute until the sauce has thickened before serving.

MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE



Mushroom, sherry & grain mustard sauce image

Try Gordon Ramsay's 'meaty' sauce to set off a big T-bone steak

Provided by Gordon Ramsay

Categories     Side dish

Time 20m

Number Of Ingredients 10

3 tbsp olive oil
200g button mushroom , quartered
1 garlic clove , lightly crushed
1sprig thyme
150ml dry sherry
1 tbsp sherry or balsamic vinegar
150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
2 tbsp crème fraîche
1 tbsp grain mustard
2 tbsp chopped flatleaf parsley

Steps:

  • Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
  • Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
  • Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

SPANISH TAPAS RECIPE - MUSHROOMS IN SHERRY SAUCE



Spanish Tapas Recipe - Mushrooms in Sherry Sauce image

Here is a classic Spanish tapas dish for mushrooms in sherry sauce with garlic. This is similar to champiñones al ajillo but with the addition of the sherry. Enjoy with a nice red wine and some crusty bread for dipping in the sauce.

Provided by Analida Braeger

Categories     Appetizer

Time 40m

Number Of Ingredients 7

10 oz. button mushrooms (sliced)
2 Tbsp. butter (sweet butter or vegan butter)
1 onion (small, diced)
1 garlic clove (minced)
3 Tbsp. sherry (or port wine)
1 Tbsp. lemon juice (fresh squeeze juice)
4 Tbsp. parsley (chopped)

Steps:

  • In a non stick pan melt butter and add the onion. Stir fry on low until the onion is translucent and very tender. Do not brown the onions. This will help bring out the sweetness.
  • Add the garlic and stir in until well integrated.
  • Add the mushrooms and sherry or port wine and cover. Stir occasionally and keep them covered. Cook slowly until all the mushrooms are completely soft.
  • Uncover the mushrooms and cook uncovered until all the liquid evaporates.You can push the mushrooms to the side and see if a pool of liquid forms.
  • Keep cooking until all the liquid is gone and the mushrooms are in a thick sauce. At this point no pool of liquid should form.
  • Add the fresh parsley, lemon juice and salt and pepper to taste.
  • Toast your baguette and serve warm.

Nutrition Facts : Calories 63 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 44 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN WITH A SHERRY MUSHROOM SAUCE



Chicken with a Sherry Mushroom Sauce image

One of my favorite recipes, this chicken with a sherry mushroom sauce is tender and loaded with rich flavors. Plus it comes together in under an hour, with just 20 minutes of active preparation time.

Provided by Kit

Time 50m

Number Of Ingredients 8

4 Chicken Breasts
Salt and Pepper
2 tablespoons Butter
2 cloves of Garlic (crushed or chopped)
8 ounces Sliced Mushrooms (I like baby bella)
1 cup Dry Sherry
1/3 cup Heavy Cream
1/2 teaspoon Thyme

Steps:

  • Heat your oven to 350 degrees.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Generously salt and pepper both sides of the chicken breasts. Once the butter has melted, add the chicken to the skillet. Then add 1/4 cup of sherry. Cook the chicken for 3 minutes per side, until browned. Then remove the chicken from the skillet and place it on a plate while you work on the sauce.
  • Melt another tablespoon of butter in the same skillet you just used to cook the chicken. Add the garlic and stir, scraping up any brown bits. After a minute add the mushrooms. Generously salt and pepper and toss until the mushrooms are evenly coated with butter. Cook for 2 minutes. Then add the remaining sherry. Let the mushrooms simmer for another 4 minutes. Then stir in the cream and thyme. Let the sauce reduce for 5 minutes then add the chicken back to the skillet. Place the skillet in the oven for 30 minutes so that the chicken can finish cooking. (Make sure you are using an oven-safe skillet!)
  • After 30 minutes in the oven the chicken should be done - serve it with pasta or rice pilaf. Spoon the sauce over the top.

MUSHROOMS IN CREAM SHERRY SAUCE



Mushrooms in Cream Sherry Sauce image

Make and share this Mushrooms in Cream Sherry Sauce recipe from Food.com.

Provided by CulinaryQueen

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 lb mushroom, sliced
2 tablespoons butter
2 tablespoons flour
1 cup light cream
salt and pepper, to taste
2 tablespoons sherry wine
paprika
1/2 cup seasoned dry bread crumb
2 teaspoons butter, melted

Steps:

  • Preheat oven to 375F/190°C.
  • Melt 2 tablespoons butter in large skillet and saute mushrooms until just cooked. Remove mushrooms with slotted spoon and set aside.
  • In same pan, melt 2 tablespoons of butter and add flour to make a roux. Stir for 1-2 minutes. Add cream and stir to combine. Add salt and pepper, sherry and just enough paprika to give a bit of pinkness to the sauce. Stir until heated through.
  • Return mushrooms and any juice that has collected to the cream sauce. Pour into greased baking dish.
  • Mix breadcrumbs with the melted butter and spread over the mushrooms.
  • Bake until brown and hot, about 15-20 minutes.

JAN'S PEPPERED PORK CHOPS WITH MUSHROOMS AND HERB SHERRY SAUCE



Jan's Peppered Pork Chops With Mushrooms and Herb Sherry Sauce image

Make a weeknight special in less than 30 minutes using pork chops, fresh herbs and a splash of sherry along with a side of Idahoan Signature™ Russets Mashed Potatoes. Quick and easy but smells like a holiday feast you spent hours preparing!

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Time 25m

Yield 6

Number Of Ingredients 15

6 thick-cut boneless pork chops
1 tablespoon crushed black peppercorns
1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes
¼ cup butter
2 tablespoons olive oil
4 cloves garlic, chopped
½ teaspoon salt, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 (8 ounce) package sliced fresh mushrooms
¼ cup dry sherry
2 teaspoons cornstarch
1 teaspoon water

Steps:

  • Press crushed pepper corns onto each side of pork chops.
  • Prepare Idahoan Signature™ Russets Mashed Potatoes according to package directions. Keep warm.
  • Heat butter and olive oil in a large skillet over medium heat. Add garlic and cook until garlic begins to turn golden but not brown, 1 to 2 minutes. Add parsley, rosemary, sage, and thyme; cook for 2 minutes.
  • Place pork chops in skillet and cook 5 minutes; turn. Add mushrooms; season with salt. Slowly pour in dry sherry. Cover and cook another 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer pork chops to a warm serving dish. Continue to cook mushrooms until tender, if needed. Mix together cornstarch and water; stir into skillet. Continue stirring until the sauce thickens slightly, about 1 minute.
  • Pour mushroom sauce over chops and serve immediately with a side of Prepare Idahoan Signature™ Russets Mashed Potatoes.

Nutrition Facts : Calories 540.4 calories, Carbohydrate 39.1 g, Cholesterol 108.9 mg, Fat 24.8 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 9.3 g, Sodium 1143 mg, Sugar 0.7 g

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