Sherry and mushroom sauce
- Published: 16 Apr 15
- Updated: 18 Mar 24
A rich, full flavoured mushroom sauce recipe that is ideal for pouring over roast beef or steak.
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Serves 6
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Hands-on time 20 min
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Ingredients
- 300ml dark dry sherry (such as palo cortado, amontillado or oloroso)
- 500ml good quality fresh beef stock
- 2 large knobs of butter
- 2 shallots, very finely chopped
- 2 garlic cloves, crushed
- 200g chestnut mushrooms, sliced
- 75ml double cream
- 1 tbsp olive oil
- 100g exotic/speciality mushrooms
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Method
- Pour the sherry and stock into a saucepan, bring to a simmer, then reduce over a high heat to about 300ml liquid.
- Meanwhile, melt 1 knob of butter in a pan and gently fry the shallots and garlic for 5 minutes or until soft. Add the chestnut mushrooms and cook for 5 minutes or until golden. Stir in the cream and the reduced sherry/stock, then bubble over a medium heat for a few minutes.
- Heat the oil and remaining butter in a pan over a high heat and, when foaming, add the exotic mushrooms. Taste, season, then fry, stirring frequently, for 3-4 minutes.
- Stir the exotics into the sauce, bubble for 2 minutes and season to taste. Serve hot.
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Serve over our pink peppercorn-rubbed rump cap of beef.
- Recipe from February 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 192kcals
- Fat
- 13.1g (7.2g saturated)
- Protein
- 2.9g
- Carbohydrates
- 1.9g (1.6g sugars)
- Fibre
- 0.9g
- Salt
- 0.6g
delicious. tips
Make the sauce up to the end of step 3 a day ahead and keep covered in the fridge. When ready to serve, warm the sauce, then fry the exotic mushrooms and finish off the recipe.
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