Mushroom-Sherry Sauce

Total Time
10 mins
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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  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.