Creamy Sherry and Cheese Sauce

.x. Lauren .x.'s Note:

Delicious with everything but usually we eat it stirred through pasta as a pasta sauce. Can also be drizzled over chicken or pork. It is really creamy and thick and the addition of the chopped onion, mushroom and pancetta makes it quite substantial and filling. The amount of sherry is an estimation as we never really measure it out but it is approx 50g. You can add more or less as you like. The cooking time is really quick but spend a little extra time on preparation to make sure the onion and mushrooms are really really finely chopped and sliced. This will serve 2 as a pasta sauce but many more as just a sauce to drizzle over meat, up to 5-6 people. The serving sizes here are based on two portions only.

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 2

• 1 onion
• 150 g mushrooms
• 1 garlic clove
• 250 g cream cheese
• 50 g sherry wine
• mixed herbs
• 1 tablespoon extra virgin olive oil
• 50 g pancetta

Directions:

1. Saute the onion, garlic, mixed dried herbs and diced pancetta in the olive oil until the pancetta is cripsy and the mushrooms and onion are softened and browning slightly.
2. Add the sherry and boil until reduced by around half.
3. Turn the heat off and let it cool until just WARM but no longer boiling hot and stir in the cream cheese until the sauce is well ixed and takes on a nice creamy consistency.
4. Serve warm over pasta. Can also be chilled and reheated if not needed immediately.