Sherried Mushroom Sauce Recipes

Steps:

• Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
• Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
• Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

Steps:

• Melt butter in heavy skillet over medium heat.
• Add the onions and garlic; sauté 5 minutes.
• Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
• Remove mushrooms and keep warm.
• Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
• Stir in the sherry and cook 1 minute.
• Stir in the stock and return mushrooms to pan; simmer 5 minutes.
• If thinner sauce desired, add small amounts of sherry until desired consistency.

Steps:

• Sauté mushrooms, onion & garlic in heated butter.
• Add cake flour and stir over high heat for a few minutes.
• Heat stock and sherry together and add gradually to mushroom mixture, while stirring.
• Simmer for a few minutes.
• Add sour cream and parsley and season with salt and pepper to taste.

Steps:

• Make the crêpes
• 1. Combine all the ingredients in a blender and mix until a thin batter forms. Chill the batter for at least 1 hour before using. It can be stored in the refrigerator for up to 24 hours.
• 2. Heat an 8-inch nonstick sauté pan over medium heat. Brush the bottom and sides of the pan with some of the melted butter reserved for this purpose.
• 3. Stir the chilled batter. Add about 2 tablespoons of batter to the pan while swirling it. This ensures a thin layer of the batter all over the pan. You want thin crêpes. Let the crêpe cook for about 30 seconds or until it gets lightly golden. Tuck in the sides with a rubber spatula. Using a spatula or even your hands (careful!), quickly flip the crêpe over and finish cooking. The first crêpe is usually a test one, so don't worry if it sticks. Transfer it to a plate and repeat with the rest of the batter. Stack all the crêpes. They should not stick together.
• 4. At this point, you can fill them with anything or freeze them, stacked and tightly wrapped, for up to 1 month.
• Prepare the mushroom filling
• 1. In a medium sauté pan, heat the olive oil over medium heat. Add the cloves of garlic and gently let the garlic infuse the oil for 1 to 2 minutes; then remove it. Do not burn the garlic.
• 2. Add the mushrooms and thyme. Cook for another couple of minutes, until soft and slightly caramelized. Season with the salt and pepper. Remove from the heat and add the crème fraîche.
• 3. Add about 2 tablespoons of filling and a sprinkle of parsley to each crêpe and roll them up. Serve immediately.

Steps:

• Season the chicken with salt and pepper, and dust with flour. Shake off any excess.
• Heat the half butter in a large skillet on medium-high until it stops bubbling.
• Add the chicken and cook for about 1 minute on each side until light golden.
• Transfer the chicken to a plate and keep warm.
• Without cleaning the pan (unless you prefer to do so, but not cleaning will add extra flavor to sauce) add the remaining butter, and heat on medium-high until it stops bubbling.
• Add the mushrooms, onion, and garlic. Sauté until the water released from the mushrooms evaporates.
• Remove pan from fire.
• Add half of the sherry, return to fire and boil for 1 minute.
• Add the gravy, and bring to a simmer.
• Return the chicken to the skillet along with the remaining sherry and the chives.
• Cook for about 3 minutes to heat through and serve.