Sherry and mushroom sauce

Name: Sherry and mushroom sauce
Yield: Serves 6
Cuisine: British recipes
Ingredients: 300ml dark dry sherry (such as palo cortado, amontillado or oloroso); 500ml good quality fresh beef stock; 2 large knobs of butter; 2 shallots, very finely chopped; 2 garlic cloves, crushed; 200g chestnut mushrooms, sliced; 75ml double cream; 1 tbsp olive oil; 100g exotic/speciality mushrooms

Easy
February 2015

Easy
February 2015

Test kitchen approved

Serves 6
Hands-on time 20 min

A rich, full flavoured mushroom sauce recipe that is ideal for pouring over roast beef or steak.

Nutrition: per serving

Calories: 192kcals
Fat: 13.1g (7.2g saturated)
Protein: 2.9g
Carbohydrates: 1.9g (1.6g sugars)
Fibre: 0.9g
Salt: 0.6g

Nutrition: per serving

Calories: 192kcals
Fat: 13.1g (7.2g saturated)
Protein: 2.9g
Carbohydrates: 1.9g (1.6g sugars)
Fibre: 0.9g
Salt: 0.6g

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Ingredients

300ml dark dry sherry (such as palo cortado, amontillado or oloroso)
500ml good quality fresh beef stock
2 large knobs of butter
2 shallots, very finely chopped
2 garlic cloves, crushed
200g chestnut mushrooms, sliced
75ml double cream
1 tbsp olive oil
100g exotic/speciality mushrooms

Method

Pour the sherry and stock into a saucepan, bring to a simmer, then reduce over a high heat to about 300ml liquid.
Meanwhile, melt 1 knob of butter in a pan and gently fry the shallots and garlic for 5 minutes or until soft. Add the chestnut mushrooms and cook for 5 minutes or until golden. Stir in the cream and the reduced sherry/stock, then bubble over a medium heat for a few minutes.
Heat the oil and remaining butter in a pan over a high heat and, when foaming, add the exotic mushrooms. Taste, season, then fry, stirring frequently, for 3-4 minutes.
Stir the exotics into the sauce, bubble for 2 minutes and season to taste. Serve hot.

Serve over our pink peppercorn-rubbed rump cap of beef.

delicious. tips

Make the sauce up to the end of step 3 a day ahead and keep covered in the fridge. When ready to serve, warm the sauce, then fry the exotic mushrooms and finish off the recipe.

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