Prep 5 mins
Cook 20 mins
Use as a topping for my Chicken & Mushroom Loaf (CHICKEN & MUSHROOM LOAF), over a mushroom omlette or whatever your heart desires!
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 tablespoons minced onions
- 1 lb mushroom, thinly sliced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄3 cup half-and-half
- 2 tablespoons dry sherry
- Melt butter in 10 inch skillet over medium heat.
- Cook onions for 3- 5 minutes or until tender.
- Add mushrooms; cook, covered, stirring occasionally, for 10- 15 minutes or until tender.
- Stir in half& half and sherry and cook for another 2 minutes- just to warm.
This sauce is delicious! I loved the taste of the sherry and the mushrooms! I went to get my half and half and it had soured so I substituted evaporated milk and a tbls. of sour cream. It turned out beautifully! Thanks CountryLady! I used this over brown rice.
This was wonderful. I had been craving a good mushroom sauce for a long time, and WOW did this do it. I used regular and portabella mushrooms, and, also, decided to add some shredded munster cheese. I do not have sherry in my house so I improvised with chicken stock. I made noodles to put with the sauce and topped the noodle sauce mixture with some chicken breasts that I breaded and pan fried. This sauce was just like one of the sauces I get from a upscale restaurant. I would give more stars,but they aren't avilable. THANK YOU!!
Darn, I forgot to take a picture, too! Delicious, though I did improvise, because I wanted to add some cheese. I added some dried basil (about 1/2 teaspoon), 1/4 grated gouda type cheese, and 1 tbs. flour dissolved in a couple tablespoons of water to emulsify the cheese. Also, without sherry in the house, I used a dry white wine. I served it on pasta with a side fresh salad. Everyone loved it and wished there was more!