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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
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.
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.
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.
Pour in the sherry and increase the heat to medium-high. Allow the liquid to simmer and reduce by half, about 2-3 minutes.
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.
Add the fresh thyme leaves, salt, and black pepper. Stir to incorporate the seasonings.
Continue cooking for another 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Taste and adjust seasoning if needed. Remove the skillet from heat.
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
Calories |
1326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 16.2 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
