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Creamy mushroom and sherry sauce

Creamy mushroom and sherry sauce recipe

creamy mushroom and sherry sauce
Serves

Serves

Time

Time

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Ingredients
    • 30 ml Clover Mooi River Butter
    • 1 small onion, chopped
    • 5 ml crushed garlic
    • 500 g mushrooms, sliced
    • 15 ml cake flour
    • 125 ml chicken stock or beef stock
    • 30 ml medium cream sherry
    • 30 ml fresh flat-leaf parsley, chopped
    • 50 ml Clover Sour Cream
    • salt and freshly ground black pepper to taste
Method

    Heat the butter in a heavy-based frying pan.

    Add the onion and garlic and sauté until onion is translucent.

    Add the mushrooms and fry for 2 minutes.

    Add the cake flour and mix through.

    Heat the stock and sherry together and gradually add to the mushroom mixture.

    Allow to simmer for 2 - 3 minutes or until mixture starts to thicken.

    Add the cream and parsley and season to taste.