Mushroom Sauce with Sherry
Sauces and Marinades • Author's
Description
Instead of a bouillon cube, you can use half a teaspoon of meat extract or strong meat broth — replace half of the water with it.
Ingredients
- Fresh Mushrooms 5 oz
- Butter 0 oz
- Lemon 1 piece
- Safflower Oil 1 tablespoon
- Wheat Flour 1 tablespoon
- Port Wine 5 tablespoons
- Bouillon cube 1 piece
- Parsley 1 bunch
- Salt to taste
Step-by-Step Guide
Step 1
Slice the mushrooms thinly and place them in a small saucepan. Add 25 grams of butter, lemon juice, and a pinch of salt. Cover with a lid and simmer on low heat for 10 minutes. Remove the saucepan from the heat and set aside.
Step 2
Melt the remaining butter together with the sunflower oil in another saucepan, stir in the flour, and cook, stirring, for a few minutes until the mixture begins to brown. Gradually pour in the sherry and 300 ml of water. Cook on low heat for 8 minutes. Then strain into a clean container.
Step 3
Add the mushrooms to the sauce along with the juice they cooked in, crumble in the bouillon cube, and add the finely chopped parsley. Reheat, season with salt, and serve in a warmed sauceboat. This sauce is great with meat and poached eggs.
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