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.
I serve this sauce alongside roasted chicken, with beef tournedos, and over fried eggs on top of a thick slice of fried country bread. I have also used it to fill vol au vents and filo cups to serve as hors d’oeuvres. It is just as sensational as a pasta sauce, and as a layer in a dish of scalloped potatoes.
I love the flavor of sherry, but if you don’t have it on hand, dry white wine works just as well. As with any wine for cooking, just make sure that it is drinkable. The flavor does come through.
Makes 4 to 5 cups
- 4 tablespoons butter, divided
- 2 pounds white button mushrooms, cleaned and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup half and half
- 1/2 cup dry sherry (fino)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
In a large stock pot, melt 2 tablespoons of butter over medium-low heat. Add the mushrooms and sauté, stirring once in a while, until the mushrooms are soft and cooked through, they have released all their juices, and the liquid has evaporated and the pot is nearly dry, about 25 to 30 minutes.
Add 2 tablespoons of butter and the flour and stir to dissolve the flour. Add the cream and half and half, bring to a boil, and then simmer until the sauce thickens. Add the sherry and season with salt and pepper. Taste to adjust seasonings and keep warm until ready to serve.