sherry & mushroom sauce

serves 6; hands-on time 20 mins

make ahead
make the sauce up to the end of step 3 a day ahead and keep covered in the fridge. When ready to serve, warm the sauce, then fry the exotic mushrooms and finish off the recipe.

300ml dark dry sherry (such as pale cortado, amontillado or oloroso
500ml good quality fresh beef stock
2 large knobs of butter
2 shallots, very finely chopped
2 garlic cloves, crushed
200g chestnut mushrooms, sliced
75ml double cream
1 tbsp olive oil
100g exotic/speciality mushrooms

Pour the sherry and stock into a saucepan, bring to a simmer, then reduce over a high heat to about 300ml liquid.

Meanwhile, melt 1 knob of butter in a pan and gently fry the shallots and garlic for 5 mins or until soft. Add the chestnut mushrooms and cook for 5 mins or until golden. Stir in the cream and the reduced sherry/stock, then bubble over a medium heat for a few minutes.

Heat the oil and remaining butter in a pan over a high heat and, when foaming, add the exotic mushrooms. Taste, season, then fry, stirring frequently, for 3-4 mins.

Stir the exotics into the sauce, bubble for 2 mins and season to taste. Serve hot.

per serving; 192kcals, 13.1 fat (7.2g saturated), 2.9g protein, 1.9g carbs (1.6g sugars), 0.6g salt, 0.9g fibre


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