MUSHROOM-SHERRY SAUCE

Mushroom-Sherry Sauce image

Provided by Outta Here

Categories Sauces

Time 30m

Yield 3 cups sauce, 2-4 serving(s)

Number Of Ingredients 12

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2 tablespoons butter
1/4 cup onion, peeled and minced
1 garlic clove, peeled and minced
3/4 lb mushroom, sliced
2 1/2 tablespoons flour
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
fresh ground pepper, to taste
1/2 cup dry sherry
1 1/4 cups vegetable stock (home-made or use low-sodium vegetable bouillon and water)

Steps:

Melt butter in heavy skillet over medium heat.
Add the onions and garlic; sauté 5 minutes.
Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
Remove mushrooms and keep warm.
Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
Stir in the sherry and cook 1 minute.
Stir in the stock and return mushrooms to pan; simmer 5 minutes.
If thinner sauce desired, add small amounts of sherry until desired consistency.

Nutrition Facts : Calories 235.6, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 405.1, Carbohydrate 17.3, Fiber 2.5, Sugar 4.8, Protein 6.8