Mushroom Sherry Cream Sauce Food

MUSHROOM CREAM SAUCE

Steps:

• Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

SHERRY CREAM SAUCE

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.

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.

CREAMY MUSHROOM AND SHERRY SAUCE

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.

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.

CHICKEN IN SHERRY MUSHROOM SAUCE

Steps:

• Place chicken broth in a small saucepan, bring to a boil over high heat, and cook 5 minutes or until reduced to 1 cup; set aside.
• Combine flour, salt and pepper, sprinkle over chicken.
• Coat a large frypan with cooking spray and place over medium high heat until hot.
• Add chicken, cook 5 minutes on each side or until browned.
• Remove chicken from frypan, and set aside.
• Wipe drippings from frypan with a paper towel.
• Add margarine, mushrooms and shallots to frypan, cook over medium high heat until mushrooms are lightly browned, stirring constantly.
• Add sherry, and bring to a boil, add broth and cook 7 minutes or until sauce is reduced to 1 1/4 cups.
• Return chicken to frypan, reduce heat, cover and simmer 10 minutes or until chicken is done.
• Remove chicken to a serving platter and keep warm.
• Cook sauce over high heat about 5 minutes or until reduced to 1 cup, stir in parsley.
• Serve sherry mushroom sauce with chicken breasts.

MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE

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.

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.

CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE

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.

CREAM OF MUSHROOM SOUP WITH SHERRY

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Add onion, carrot, and celery; saute 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 for 25 minutes.
• Remove from heat, cool for 5 minutes.
• Place half of mushroom mixture in a blender or food processor; process until smooth.
• Pour pureed soup into a large bowl.
• Repeat procedure with remaining mushroom mixture.
• (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
• Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
• Sprinkle each serving with minced fresh parsley and/or parmesan cheese.

MUSHROOM PASTA SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.