Creamy Mushroom And Sherry Sauce Recipes

MUSHROOM-SHERRY SAUCE

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.

MUSHROOMS IN CREAM SHERRY SAUCE

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.

SHERRY CREAMED MUSHROOMS

Steps:

• Remove stems from mushrooms; cut stems into quarters; leave caps whole.
• In 12-inch skilllet over medium-high heat, melt butter; add mushroom caps and stems, scallions, and garlic; cook 10-12 minutes, stirring frequently until mushrooms are tender.
• Meanwhile, in a small bowl, stir sherry into flour to blend; stir in cream until smooth.
• Pour mixture into skillet; bring to a boil.
• Reduce heat to low; stir in salt and pepper.
• Simmer, uncovered, 5 minutes, stirring occasionally to blend flavors.

PIEROGIES WITH CREAMY MUSHROOM AND SHERRY SAUCE

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.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

Steps:

• Heat 10 " skillet.
• Add oil.
• Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
• Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
• Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
• Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
• Add meat back to pan, along with herbs.
• Reduce heat, cover and simmer 15 -20 minutes.

CHEF JOHN'S CREAMY MUSHROOM PASTA

Steps:

• Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
• Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
• Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
• Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
• Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.