"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

SHERRY CREAM SAUCE Recipe

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This recipe for SHERRY CREAM SAUCE, by , is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
2 T BUTTER
2 CLOVES GARLIC, MINCED
2 T SHALLOTS MINCED
1 LB FRESH MUSHROOMS SLICED
4 T FLOUR
3 T SHERRY WINE
2 C CHICKEN STOCK
1 CUP HEAVY CREAM

Directions:
Directions:
HEAT SKILLET. ADD BUTTER, SHALLOTS AND GARLIC AND COOK UNTIL SOFTENED. REDUCE
HEAT TO MED HIGH ADD MUSHROOMS, SAUTE UNTIL BROWN. ADD FLOUR AND STIR IN NTIL WELL INCORPORATED. DEGLAZE WITH SHERRY WINE. ADD CHICKEN STOCK AND COOK UNTIL
IT IS REDUCED BY HALF. SEASON WITH SALT AND PEPPER.

 

 

 

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