Total Time
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.

Ingredients Nutrition


  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

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.

lauralie41 December 21, 2010

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!

breezermom April 03, 2011

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.

Red Hot Chili Peppers August 04, 2009