Sherried Mushroom Sauce: A Classic and Delicious Side Dish

Sherried mushroom sauce is a classic and delicious side dish that is perfect for any occasion. It is made with simple ingredients, but it is packed with flavor. The mushrooms are cooked in a rich sherry sauce, and the result is a dish that is both elegant and comforting.

Ingredients:

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 pound mushrooms, sliced

• 1/2 cup dry sherry

• 1/2 cup beef broth

• 1 tablespoon cornstarch

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the mushrooms and cook until they have released their liquid and are beginning to brown, about 5 minutes more.

3. Add the sherry and beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the mushrooms are tender.

4. In a small bowl, whisk together the cornstarch and salt. Gradually whisk the cornstarch mixture into the simmering sauce. Cook, stirring constantly, until the sauce has thickened, about 1 minute.

5. Season with black pepper to taste.

6. Serve immediately, garnished with chopped fresh parsley if desired.

Tips:

• For a richer flavor, use a sherry that has been aged for at least a few years.

• If you don't have beef broth, you can substitute chicken broth or vegetable broth.

• To make the sauce ahead of time, cook it according to the instructions and then let it cool completely. Store the sauce in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the sauce over low heat until it is warmed through.

• Sherried mushroom sauce is a versatile dish that can be served with a variety of meats and poultry. It is also delicious served over mashed potatoes or rice.

Here is a story about sherried mushroom sauce:

I first had sherried mushroom sauce when I was a child. My mother used to make it all the time, and I loved it. The sauce was so rich and flavorful, and it went perfectly with the meat or poultry that it was served with.

As I got older, I started to experiment with different variations of the sauce. I tried different types of mushrooms, different types of sherry, and different seasonings. I even tried making the sauce vegetarian by using vegetable broth and portobello mushrooms.

I've found that the key to making a great sherried mushroom sauce is to use high-quality ingredients. The mushrooms should be fresh and flavorful, and the sherry should be dry and full-bodied. I also like to add a touch of garlic and thyme to the sauce for extra flavor.

Sherried mushroom sauce is a delicious and easy-to-make side dish that is perfect for any occasion. It is sure to become a favorite in your household.