Sherry Mushroom Sauce

  • 2 tbsp unsalted butter
  • 2 1/4 cups very thinly sliced mushrooms
  • 2 cups of prepared demi-glace powder
  • Course sea salt and freshly ground black pepper

In a saucepan, melt the butter and cook the mushrooms for about 15 minutes until browned and the liquid has evaporated. Add the sherry and bring to a boil. Continue boiling, stirring occasionally, until all the liquid has evaporated. Add the prepared demiglace (follow the package instructions,) and simmer for about 5-10 minutes, or until the sauce thickens slightly, coating the back of a spoon. Season with salt and pepper and serve hot.

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