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.
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
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
SHERRY CHICKEN AND MUSHROOMS
This recipe was a favorite in my household growing up and is now one of my kids' favorite meals. It's easy and quick.
Provided by ALISA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with salt, pepper, and garlic powder.
- Heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. Remove chicken from skillet.
- Cook and stir onion and mushrooms in the same skillet; add olive oil. Cook until onion and mushrooms are slightly tender, 5 to 10 minutes. Pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. Spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. Remove skillet from heat; cover skillet until cheese melts, about 5 minutes.
Nutrition Facts : Calories 333.9 calories, Carbohydrate 6.6 g, Cholesterol 95.7 mg, Fat 19.3 g, Fiber 0.9 g, Protein 32.2 g, SaturatedFat 9.7 g, Sodium 432.3 mg, Sugar 2 g
SHRIMP IN SHERRY CREAM SAUCE
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Combine onions and butter in a 2 quart, microwave safe, casserole dish. Microwave, uncovered, on HIGH for 20 seconds or until butter melts.
- Combine flour, pepper, milk and sherry in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.
- Arrange shrimp around outer edges of the casserole dish. Spoon mushroom mixture into center of casserole. Cover with heavy-duty plastic wrap and microwave at HIGH 5 minutes or until mixture is thickened and shrimp are pink. Stir shrimp and mushroom mixture together. Spoon the mixture over rice. Sprinkle with parsley.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 30.3 g, Cholesterol 190.2 mg, Fat 8.7 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 4.5 g, Sodium 622.8 mg, Sugar 2.5 g
GARLIC-SHERRY MUSHROOMS
Garlic-Sherry Mushrooms
Provided by The Rachael Ray Staff
Number Of Ingredients 9
Steps:
- Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Add the mushrooms and garlic to the pan, and cook, stirring occasionally, until deep golden brown, 6-8 minutes
- Add the sherry to the pan and cook until reduced, about 1 minute
- Add the butter, parsley, some salt and pepper to the pan, and stir to melt the butter and combine
- Serve warm alongside Crispy Potato and Ham-Wrapped Cod
SHERRY CREAM OF MUSHROOM SOUP
Steps:
- In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates. Add the Sherry and cook until evaporated. Remove a ½ cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender purée the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in ¼ cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.
Nutrition Facts :
SHERRY CREAMED MUSHROOMS
Make and share this Sherry Creamed Mushrooms recipe from Food.com.
Provided by JackieOhNo
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
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.
CREAMY MUSHROOM SHERRY CHICKEN
Creamy mushroom sherry chicken is a lightened recipe combining perfectly tender chicken smothered in an irresistibly creamy mushroom sauce.
Provided by Belly Laugh Living
Categories Dinner Main Course
Time 1h25m
Number Of Ingredients 15
Steps:
- Preheat Oven to 350°Place 2 Tablespoons of Olive Oil in a 8 x 12 casserole dish
- Mix together Flour, Garlic Powder, Black Pepper and Salt
- Coat Chicken with Flour Mixture and place Chicken in the casserole dish
- Slice Mushrooms
- Heat 1 Tablespoon Olive Oil in a Sauté Pan
- Add Mushrooms to Sauté Pan
- Cook Mushrooms until they have shrunk and are getting soft.
- Add 1/2 teaspoon Salt and 1 Tablespoon of Sherry, stir until the sherry has evaporated.Remove mushrooms from heat
- Mix together, cream of mushroom soup, milk, 1/3 cup of sherry, salt and pepper
- Place Chicken into preheated oven (350°). Bake for 30 minutes
- Flip Chicken over and bake for 45 minutes
- Pour the sauce (Milk Soup, Sherry mixture) over the chicken
- Add mushroom with chicken and sauce
- Place back in the oven. Bake for additional 20 minutes or until sauce is bubbling
- Serve with Rice or Cauliflower rice. ENJOY!!!!
Nutrition Facts : Calories 338 kcal, Carbohydrate 11 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 1312 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHERRY CREAM SAUCE
Sherry cream sauce is a rich and comforting sauce perfect for ravioli! This recipe blends the cream sauce with sauteed mushrooms and chopped spinach for a delicious and filling dinner.
Provided by aseasonedgreeting
Categories Pasta
Time 40m
Number Of Ingredients 1
Steps:
- Slice your mushrooms into thin slices. Heat the 3 tablespoons of olive oil over medium heat in a medium pan. Add the mushrooms and saute for 15-17 minutes until they are a deep rich brown color. Then, add the grated garlic and cook for 1 minute more. Spoon onto a paper towel lined plate and sprinkle lightly with salt.
- While the mushrooms are cooking, cook the frozen spinach. You'll be using 1 cup of the cooked spinach for the sauce.
- In a medium sauce pan, add the 1 tablespoon of butter and heat over medium heat until melted, then add the 1 tablespoon of flour and combine it into the butter. Cook for about 30 seconds then pour in the cream. Whisk so that the flour butter mixture blends into the cream. Add the 1/2 cup of cooking sherry, raise the heat to medium high and cook for 3 minutes. Lastly, add the Parmesan cheese, spinach, salt and pepper and cook on medium for about 5 minutes.
- While the sauce is cooking, boil the ravioli according to package directions. Then, add into the cooked sauce.
- To serve, spoon the sherry cream sauce onto a plate or in a bowl. Add as much as the mushrooms as you'd like and a little more Parmesan cheese. Enjoy!
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.
SHERRY CREAM SAUCE
Learn how to make this delicious sherry cream sauce recipe that goes perfectly with a fish or seafood dish.
Provided by Diana Rattray
Categories Sauces
Time 18m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Melt the butter in a small saucepan over medium-low heat.
- Press the garlic or smash it with the side of a knife and then mince it very finely.
- Add minced garlic to butter. Add onion and clam base. Sauté for about 1 minute.
- Add 1 heavy whipping cream and sherry; bring to a simmer.
- Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about 1/4 to 1/3.
- Taste and add salt and pepper, along with other seasonings you might like.
- For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.
Nutrition Facts : Calories 132 kcal, Carbohydrate 1 g, Cholesterol 41 mg, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, Sodium 130 mg, Sugar 1 g, Fat 14 g, ServingSize 1 cup (8 servings), UnsaturatedFat 0 g
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.
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SHERRY MUSHROOMS RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (7)Total Time 50 minsCategory Appetizer, Side DishCalories 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.
- Reduce the heat to low and deglaze the pan with the sherry. Return the heat to high and use a wooden spatula with a flat edge to loosen any mushrooms bits from the bottom of the pan. Mix and sauté until the sherry has evaporated just about completely.
SHERRY CREAM SHRIMP | RACHAEL RAY IN SEASON
From rachaelraymag.com
- In a medium saucepan, melt the butter over medium. Add the mushrooms and cook, stirring, until slightly browned, 5 to 6 minutes. Add the shallot and garlic, season with salt and pepper and stir until softened, 2 to 3 minutes. Stir in the flour until well incorporated. Stir in the sherry, and then the cream. When the sauce bubbles, reduce the heat to low and simmer until slightly thickened, about 1 minute. Add the nutmeg and season. Stir in the tarragon.
- In a large skillet, heat the EVOO, one turn of the pan, over medium-high. When the oil ripples and starts to smoke, add the shrimp and toss until they're just opaque in the centers, about 4 minutes. Season, stir in the lemon juice and add the shrimp mixture to the pan with the mushroom sauce.
- Place the toast points on dinner plates. Top with the shrimp and mushroom sauce. Garnish with the parsley.
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- Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 6 minutes or until tender. Reduce heat to medium; add mushrooms and garlic. Cook 7 minutes or until mushrooms are tender, stirring frequently. Add water, sage, salt, pepper, and broth; bring to a simmer. Cover and simmer 25 minutes. Remove from heat; cool 5 minutes.
- Place half of mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle each serving with 1 teaspoon parsley.
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