Creamy Mushroom-Sherry ‘Everything’ Sauce

Creamy Mushroom-Sherry ‘Everything’ Sauce
Serve this mushroom-sherry sauce over fried eggs—one of endless ways to enjoy it. Victoria de la Maza
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My mushroom and sherry sauce should actually be called “sauce for everything.” Piles of sautéed white mushrooms cooked down and concentrated, then finished in a light cream and sherry sauce—just divine.

I learned this from my mother and it was one of our most requested recipes growing up. Food memories don’t lie; this is still at the top of my list.

Victoria de la Maza
Victoria de la Maza
Author
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home. Subscribe to her weekly newsletter, "Diary of a Serial Hostess,” at VictoriaDeLaMaza.substack.com
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