Sherry and mushroom sauce

Sherry and mushroom sauce
  • Serves icon Serves 6
  • Time icon Hands-on time 20 min

A rich, full flavoured sauce recipe. 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
Calories
192kcals
Fat
13.1g (7.2g saturated)
Protein
2.9g
Carbohydrates
1.9g (1.6g sugars)
Fibre
0.9g
Salt
0.6g

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

  1. Pour the sherry and stock into a saucepan, bring to a simmer, then reduce over a high heat to about 300ml liquid.
  2. 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.
  3. 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.
  4. 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

  1. 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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