How To Make Mushroom, Sherry & Grain Mustard Sauce
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Serves:
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp sherry wine
- 1 cup vegetable broth
- 1 tbsp grain mustard
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms have released their moisture and are golden brown, about 7-10 minutes.
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Pour in the sherry wine and cook for 1-2 minutes, allowing the alcohol to evaporate.
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Stir in the vegetable broth and grain mustard. Bring the mixture to a simmer and let it cook for another 5 minutes.
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Remove the skillet from the heat and stir in the heavy cream. Season with salt and pepper to taste.
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Transfer the sauce to a blender or use an immersion blender to puree until smooth.
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Return the sauce to the skillet and heat over low heat until warmed through.
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Serve the mushroom, sherry & grain mustard sauce over your favorite grilled meats or roasted vegetables. Garnish with fresh parsley.
Nutrition
- Calories : 126kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Sodium : 320mg
- Total Carbohydrates : 6g
- Dietary Fiber : 1g
- Sugars : 2g
- Protein : 2g
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