Mushroom sauce with sherry
6 servings
30 minutes
Mushroom sauce with sherry is an exquisite addition to meat and poached eggs, filled with depth of flavor and refined aroma. Its origin roots in author cuisine, where classic techniques meet creative approaches. Mushrooms soaked in lemon juice gain tenderness, while the rich buttery base gives the sauce a velvety texture. Sherry adds noble sweetness and subtle wine notes, enhancing the flavor composition. Parsley brings a fresh contrast, while the broth cube emphasizes richness. This sauce perfectly complements juicy steaks, roasted poultry or light appetizers, giving them a special charm. Each spoonful is a harmony of flavors that awakens true enjoyment in every bite.
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.
- Fresh mushrooms: 120 g
- Butter: 60 g
- Lemon: 1 piece
- Salt: to taste
2
Melt the remaining butter with sunflower oil in another pot, mix in the flour, and cook, stirring, for a few minutes until the mixture starts 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.
- Butter: 60 g
- Sunflower oil: 1 tablespoon
- Wheat flour: 1 tablespoon
- Port: 5 tablespoon
3
Add mushrooms to the sauce along with the liquid they were cooked in, crumble in a broth cube, and add finely chopped parsley. Heat again, season with salt, and serve in a warmed sauceboat. This sauce is good with meat and poached eggs.
- Fresh mushrooms: 120 g
- Bouillon cube: 1 piece
- Parsley: 1 bunch
- Salt: to taste