Creamy Mushroom Sherry Sauce
Creamy Mushroom Sherry Sauce is a rich, velvety blend of earthy mushrooms, garlic, and smooth sherry, creating a luxurious topping for meats, pasta, or vegetables. Its balance of savory and subtle sweetness adds depth and sophistication to any dish, making it a perfect finishing touch for special meals.
Equipment
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and chopping board
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 250 g fresh mushrooms sliced (button or cremini work best)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- ½ cup dry sherry
- 1 cup heavy cream
- ½ cup vegetable or chicken broth
- Salt and pepper to taste
- Fresh parsley or thyme for garnish optional
Instructions
Heat olive oil and butter in a skillet over medium heat. Add onions and garlic, cooking until fragrant and golden.
Stir in sliced mushrooms, thyme, and oregano. Sauté until the mushrooms release their moisture and begin to brown.
Pour in the dry sherry, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly.
Add heavy cream and broth, stirring until the sauce thickens to your liking. Season with salt and pepper.
Finish with fresh parsley or thyme. Serve hot over steak, chicken, pasta, or roasted vegetables.
Notes
Choose dry sherry (not sweet) for the best balance of flavors. The sherry adds a rich, slightly nutty undertone that complements the mushrooms.