Mushroom-Sherry Sauce

Total Time
30mins
Prep
10 mins
Cook
20 mins

A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce.

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Ingredients

Nutrition

Directions

  1. Melt butter in heavy skillet over medium heat.
  2. Add the onions and garlic; sauté 5 minutes.
  3. Stir in the mushrooms and sauté 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.
Most Helpful

5 5

These mushrooms are amazing! I used baby bella's and white wine in place of the sherry. Loved that is was a thicker sauce and didnt spread all over the plate. The herbs were wonderful, tender mushrooms, and could easily be served for a upscale dinner party. Thank you Mike for another keeper! Made and reviewed for Kittencal's Recipe Tag Game.

5 5

I thought this mushroom sauce was great! I served it over a chicken breast, and it was just a bit strong to me, not much...just a bit. I'd half the amount of spices with chicken. I think this would make a great "gravy" for Thanksgiving with the reduced spices! I think it would be absolutely wonderful over pork as posted. I used cremini mushrooms. I also think if you switched the sherry to red wine, these would be great over a steak. Such a versatile recipe....I'm so glad I tried it. Thanks for sharing!

5 5

VERY GOOD! I used cilantro instead of marjoram as I did not have any. I made thin chicken cutlets and used the sauce as gravy and my famly went nuts over it!!!!! Thanks for the recipe will try this again with veal next time.