Mushroom and Sherry Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g mushrooms, brown
- 2 small shallot (s)
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 tablespoon flour (heaped )
- 200 ml cream
- 250 ml vegetable stock, strong
- 1 teaspoon sherry
- some parsley
- some salt and pepper
- some butter
Print Recipe
Pin Recipe Instructions
- Chop the shallots and garlic, clean the mushrooms and cut into slices.
- Heat some oil in a saucepan, fry the onions and garlic briefly and then add the mushrooms. Sweat until they clearly give off liquid. Now pour the flour over the mushrooms and stir. Deglaze the whole thing with the broth and reduce briefly.
- Now add the tomato paste and the cream, bring to the boil briefly and then add the sherry (max. 1 teaspoon, otherwise it will taste too much like sherry). Remove the saucepan from the heat, cover with a lid and let stand for at least 10 minutes, which time can be used to prepare the side dishes.
- Then bring to the boil again, season with salt, pepper and butter and add parsley if you like.
- This variant is very creamy and goes perfectly with dumplings or spaetzle. For a more liquid version of rice or pasta, simply use less flour and more broth.
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