I have made this mushroom sherry cream sauce three times now. The first time was for my birthday, to serve on a nice tri-tip steak.
The second time was for Valentine's Day, also to serve with the tri-tip. It's a new favorite.
After the second time, The Boy declared that he now LOVES mushrooms, thank-you-very-much. This is a complete turnaround, and a triumph. I decided that I needed to make it again, and actually measure amounts, so that I could blog it properly.
This third time, I made it to serve with a breaded pork cutlet and rice. Lovely. Simply lovely.
The Hubby and I have also had leftovers in omelets, and that was a fantastic idea.
The recipe uses one of my favorite products, Trader Joe's Mushroom Medley. I have also made it with sliced portabello mushrooms, and it was just as good. You just have to saute the mushrooms until they are soft if you are using raw mushrooms.
Try this sauce! I could happily eat it every day. It would be lovely with chicken, or on top of your favorite burger.
This is a definite keeper!
Mushroom Sherry Cream Sauce
1 12-oz (weight) package sliced mushrooms (I used Trader Joe's Mushroom Medley, but sliced portabellos work, too)
2 Tbsp butter
4 Tbsp cooking sherry
1/4 c cream
salt and pepper, to taste
|I got impatient and added the mushrooms before the butter had melted...|
Disclaimer: Though I used Trader Joe's products, this blog is not sponsored by Trader Joe's. All opinions are my own (or the kids')