Mushrooms in Cream Sherry Sauce
Indulge in the rich and velvety elegance of Mushrooms in Cream Sherry Sauce, a perfect blend of earthy mushrooms and a luxurious creamy sherry reduction. This quick and easy recipe, ready in just 30 minutes, combines sautéed garlic and shallots with tender button mushrooms, simmered in a decadent mixture of sherry, heavy cream, and thyme for a flavor-packed experience. Ideal as a versatile side dish or a topping for pasta, rice, or toasted bread, this dish is enhanced with a garnish of fresh parsley for a pop of color and freshness. Whether you're hosting a dinner party or whipping up a cozy weeknight meal, this recipe serves up restaurant-quality sophistication with minimal effort. Perfect for pairing with your favorite comfort foods, it's a must-try for mushroom lovers and anyone craving a creamy, savory delight.
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Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1 Shallot, finely diced
- 16 ounces Button mushrooms, sliced
- 0.5 cup Sherry
- 0.75 cup Heavy cream
- 0.25 cup Chicken or vegetable stock
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Directions
Step 1
Heat a large skillet over medium heat and add the butter and olive oil. Melt the butter completely and allow the mixture to coat the pan.
Step 2
Add the minced garlic and diced shallot to the pan. Sauté for 1-2 minutes until fragrant and translucent, being careful not to burn the garlic.
Step 3
Add the sliced mushrooms to the skillet. Stir to coat them evenly in the butter and oil. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Step 4
Pour in the sherry and increase the heat to medium-high. Allow the liquid to simmer and reduce by half, about 2-3 minutes.
Step 5
Lower the heat to medium, then stir in the heavy cream and chicken or vegetable stock. Mix well to combine, ensuring the liquid coats the mushrooms evenly.
Step 6
Add the fresh thyme leaves, salt, and black pepper. Stir to incorporate the seasonings.
Step 7
Continue cooking for another 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Step 8
Taste and adjust seasoning if needed. Remove the skillet from heat.
Step 9
Transfer the mushrooms in cream sherry sauce to a serving dish and garnish with chopped fresh parsley. Serve warm over rice, pasta, toasted bread, or as a standalone side dish.
Nutrition Facts
| Serving size | (896.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1326.1 |
| Total Fat 110.0g | 0% |
| Saturated Fat 57.4g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 278.7mg | 0% |
| Sodium 2895.2mg | 0% |
| Total Carbohydrate 26.6g | 0% |
| Dietary Fiber 7.3g | 0% |
| Total Sugars 16.2g | |
| Protein 15.9g | 0% |
| Vitamin D 52.1IU | 0% |
| Calcium 48.6mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1591.6mg | 0% |
Source of Calories