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.
MUSHROOM-SHERRY SAUCE
A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce.
Provided by Outta Here
Categories Sauces
Time 30m
Yield 3 cups sauce, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 235.6, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 405.1, Carbohydrate 17.3, Fiber 2.5, Sugar 4.8, Protein 6.8
PIEROGIES WITH CREAMY MUSHROOM AND SHERRY SAUCE
This is one of my all time favorite WW recipes. I serve it to company all of the time, and no one ever guesses its low fat! I have used ravioli instead of pierogies and have added ham for variation. Recipe as written is 5 points.
Provided by KelBel
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add the mushrooms, onion, salt and pepper to taste.
- Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
- Stir in sherry and cook until evaporated.
- Sprinkle in flour and stir to combine.
- Stir in milk, broth, and pierogies; bring to a boil.
- Remove from heat and stir in sour cream.
Nutrition Facts : Calories 71.3, Fat 2.5, SaturatedFat 0.9, Cholesterol 4.5, Sodium 73, Carbohydrate 8, Fiber 0.9, Sugar 4.1, Protein 3.5
SHERRY CREAM MUSHROOMS
Categories Mushroom Appetizer Sauté Vegetarian
Yield 15 cocktail size servings or 4 medium appetizers
Number Of Ingredients 8
Steps:
- Melt butter in large pan & saute shallots until they begin to soften. Add mushrooms, sprinkling with salt & pepper. Saute until almost tender. Add sherry, stir until evaporated. Add 1 C cream and cook until sauce thickens & reduces. Season with salt & pepper as needed. Serve over toasted baguette slices & garnish with parsley.
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.
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