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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A good sauce for chicken breasts or pork chops. Use creminis (brown buttons) or portabello for and extra rich sauce. Ingredients:
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) |
Directions:
1. Melt butter in heavy skillet over medium heat.
2. Add the onions and garlic; sauté 5 minutes.
3. Stir in the mushrooms and sauté until they start to give off their liquid, about 5 minutes.
4. Remove mushrooms and keep warm.
5. Stir flour, paprika, thyme, marjoram, salt and pepper into butter; cook 1 minute.
6. Stir in the sherry and cook 1 minute.
7. Stir in the stock and return mushrooms to pan; simmer 5 minutes.
8. If thinner sauce desired, add small amounts of sherry until desired consistency.
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