Mushroom-Sherry Sauce
"A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce."
photo by breezermom
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
3 cups sauce
- Serves:
- 2-4
ingredients
- 2 tablespoons butter
- 1⁄4 cup onion, peeled and minced
- 1 garlic clove, peeled and minced
- 3⁄4 lb mushroom, sliced
- 2 1⁄2 tablespoons flour
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon salt
- fresh ground pepper, to taste
- 1⁄2 cup dry sherry
- 1 1⁄4 cups vegetable stock (home-made or use low-sodium vegetable bouillon and water)
directions
- Melt butter in heavy skillet over medium heat.
- Add the onions and garlic; sauté 5 minutes.
- Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
- Remove mushrooms and keep warm.
- Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
- Stir in the sherry and cook 1 minute.
- Stir in the stock and return mushrooms to pan; simmer 5 minutes.
- If thinner sauce desired, add small amounts of sherry until desired consistency.
Questions & Replies
-
Can you freeze this Gravy
Reviews
-
These mushrooms are amazing! I used baby bella's and white wine in place of the sherry. Loved that is was a thicker sauce and didnt spread all over the plate. The herbs were wonderful, tender mushrooms, and could easily be served for a upscale dinner party. Thank you Mike for another keeper! Made and reviewed for Kittencal's Recipe Tag Game. -
I thought this mushroom sauce was great! I served it over a chicken breast, and it was just a bit strong to me, not much...just a bit. I'd half the amount of spices with chicken. I think this would make a great "gravy" for Thanksgiving with the reduced spices! I think it would be absolutely wonderful over pork as posted. I used cremini mushrooms. I also think if you switched the sherry to red wine, these would be great over a steak. Such a versatile recipe....I'm so glad I tried it. Thanks for sharing! -
VERY GOOD! I used cilantro instead of marjoram as I did not have any. I made thin chicken cutlets and used the sauce as gravy and my famly went nuts over it!!!!! Thanks for the recipe will try this again with veal next time. -
We served this as gravy over mashed potatoes alongside Recipe#351722, and we felt like we were eating like kings! I substituted a pinch of oregano for the marjoram because I didn't have any, and that worked fine. The wine flavor may be a bit much for some, and was for one of ours, but that's a matter of giving an adult flavor to youth. We'll do this again! Made for Gimme5, March 2009. -
Excellent mushroom sauce, I omitted the marjoram only because I was out of that spice at the time, also I increased the mushrooms to 1 pound and used water in place of the veggie broth, will make again, thanks for sharing Mike!
see 3 more reviews
Tweaks
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VERY GOOD! I used cilantro instead of marjoram as I did not have any. I made thin chicken cutlets and used the sauce as gravy and my famly went nuts over it!!!!! Thanks for the recipe will try this again with veal next time.
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We served this as gravy over mashed potatoes alongside Recipe#351722, and we felt like we were eating like kings! I substituted a pinch of oregano for the marjoram because I didn't have any, and that worked fine. The wine flavor may be a bit much for some, and was for one of ours, but that's a matter of giving an adult flavor to youth. We'll do this again! Made for Gimme5, March 2009.
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
