Mushroom-Sherry Sauce Recipe

Name: Mushroom-Sherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Melt butter in heavy skillet over medium heat.
2
Add the onions and garlic; saute 5 minutes.
3
Stir in the mushrooms and saute until they start to give off their liquid, about 5 minutes.
4
Remove mushrooms and keep warm.
5
Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
6
Stir in the sherry and cook 1 minute.
7
Stir in the stock and return mushrooms to pan; simmer 5 minutes.
8
If thinner sauce desired, add small amounts of sherry until desired consistency.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 1/4 cup onion, peeled and minced, 1 garlic clove, peeled and minced, 3/4 lb mushroom, sliced, and more.

Yes, Mushroom-Sherry Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Sherry Sauce

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