CREAMY MUSHROOM AND SHERRY SAUCE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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VELVETY MUSHROOM SAUCE RECIPE | MUSHROOMS IN CREAM …
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Total Time 30 mins
Category Sauce
Calories 67 per serving
- Clean mushrooms thoroughly and cut a thin slice from the stem end. Slice or halve lengthwise. Place mushrooms in a saucepan, add butter and seasonings and cook uncovered over low heat for about 10 minutes, until any liquid is absorbed and mushrooms are golden.
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5/5 (7)
Total Time 50 mins
Category Appetizer, Side Dish
Calories 128 per serving
- Add the the mushrooms in batches, 4 cups at a time, and cook until they have shrunk quite a bit, and are golden brown, stirring from time to time. Remove the mushrooms and add them to a bowl. This should take about 10 minutes per batch. Using some of the oil each time, repeat the process until all of the mushrooms have been sautéed. Add all of the mushrooms back to the pan.
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Estimated Reading Time 1 min
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5/5 (7)
Calories 219 per serving
Servings 4
- Sprinkle beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.
- Melt remaining 1 teaspoon butter in pan. Add mushrooms, shallots, and garlic to pan; sauté 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.
SHERRY AND MUSHROOM SAUCE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British Recipes
Category Christmas Trimmings, Sides And Sauces
Servings 6
Calories 192 per serving
- Pour the sherry and stock into a saucepan, bring to a simmer, then reduce over a high heat to about 300ml liquid.
- Meanwhile, melt 1 knob of butter in a pan and gently fry the shallots and garlic for 5 minutes or until soft. Add the chestnut mushrooms and cook for 5 minutes or until golden. Stir in the cream and the reduced sherry/stock, then bubble over a medium heat for a few minutes.
- Heat the oil and remaining butter in a pan over a high heat and, when foaming, add the exotic mushrooms. Taste, season, then fry, stirring frequently, for 3-4 minutes.
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From eatingwell.com
4/5 (2)
Total Time 35 mins
Category Low-Carb Chicken Recipes
Calories 286 per serving
- Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.)
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 2 pieces of chicken and cook, turning once, until evenly browned and cooked through, 2 to 3 minutes per side. Transfer to a large serving plate and tent with foil to keep warm. Repeat with the remaining chicken.
- Add the remaining 1 tablespoon oil, mushrooms and shallot to the pan. Cook, stirring occasionally, until softened, 1 to 2 minutes. Add sherry; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the sherry is reduced by about half, about 45 seconds. Add broth, olives, parsley and the remaining 1/4 teaspoon each salt and pepper. Cook, stirring, until the sauce is reduced by about half, 4 to 7 minutes. Remove from heat; stir in butter. Serve the sauce over the chicken.
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