Creamy Garlic Mushroom Sauce | How To Make Recipe
How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.
Come Join The Stock Gang & Help Support The Channel -
Patreon -
Follow Me On Socials -
Instagram - (Lots of behind-the-scenes!)
Facebook -
Twitter -
Subscribe Now -
Makes - 2 12 Cups
Serves 4-6 people
Ingredients -
2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links and purchase something, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
Affiliate Links -
Cookware Brands stocks kitchenware and bakeware across a vast variety of brands. They include iconic Australian and global brands such as RACO, Essteele (WHAT I USE), Anolon, Circulon, Cake Boss, Prestige, Farberware & Ruffoni.
With over 100 chocolates and counting, the Koko Black range is complex, indulgent and always adventurous - there's something for all tastes. Every chocolate handcrafted by Koko Black has its own unique personality and story. Free shipping on orders over $100
-
Follow me on -
instagram -
Facebook -
Twitter -
Music in this video
Song: Uplink & Jason Gewalt - Euphoria [NCS Release]
Music provided by NoCopyrightSounds.
Video Link:
Download:
Background Music
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Reasons to Smile
The BEST Sauce Anyone Can Make
Ridiculously Good MUSHROOM SHERRY SAUCE
35 years ago I had my 1st waitressing (now known as 'serving') job at an iconic pancake house in suburban Chicago. There they served a mushroom omelette with a creamy mushroom sherry sauce. While this isn't their recipe-it sure tastes close to it to me!
I love this sauce on a Swiss Cheese Omelette, but it will also go great with Chicken, Steak, ontop of noodles or rice-let your imagine reign! Pretty much anything that calls for a mushroom sauce will work with this. Enjoy!!
2 tablespoons butter for sauteeing veggies + 2 1/2 Tablespoons for roux
1/4 cup onion diced finely
1 garlic clove minced
Container of white mushrooms, washed and sliced
2 1/2 tablespoons flour for roux
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, make sure it is Sherry wine, and not a sherry cooking wine or a sherry wine vinegar
1 1/4 cups vegetable stock (can experiment and use beef or chicken)
1/4 cup or so of heavy cream or can use 1/4 cup sour cream
*To keep Vegan/Vegetarian, omit the butter and use a plant-based oil for the roux. Omit the dairy at the end or sub in with your favorite plant-based creamer.
Grilled Chicken with Mushroom Sherry Cream Sauce
Quick and tasty main course perfect for Date Night In when you want a nice dinner that will get you out of the kitchen and on with evening.
Chicken Sherry Mushroom Sauce
Get the recipe @
Sherry Chicken
This is a recipe from my childhood that my mom used to make when we had company for dinner. I always would be SO excited because the smell and flavor of the sauce is divine! I'm really excited to show you how to make this flavorful, easy, company-worthy chicken dish!! Here's what you need to know...
SHERRY CHICKEN -
4-6 boneless, skinless chicken breasts
1 cup sour cream (no skimping with light sour cream...it won't turn out well)
1/2 cup sherry (I just use the cooking sherry from my grocery store)
3 T clarified butter
3 T flour
1 1/2 cups beef stock (I like using Better Than Bouillon Beef Base)
1 1/2 T tomato paste
1 lb. mushrooms - sliced
1 T butter
1/2 cup dry white wine
1 clove garlic - minced
Parsley (optional...for color and a fresh finish)
Begin with making the sauce. In a large saucepan, begin to melt your clarified butter over medium heat. Meanwhile, in a large skillet over medium heat, melt 1 T of butter and add your mushrooms. Give them a good stir and let them hang out but stir around occasionally.
Next, add the flour to your butter in the saucepan and whisk this around. You will want to let the flour cook out for 1 -2 minutes - being careful to keep the mixture moving so you don't overly brown the butter/flour mix. Whisk in the beef stock and keep stirring to avoid any lumps forming. Add the tomato paste and whisk that until it's well incorporated. Let this mixture begin to bubble and thicken -- stirring frequently. Once this thickens (it'll look like thick gravy), remove from the heat and set aside.
To the mushrooms that have cooked down a bit, add the white wine and the garlic. Stir this into the mushrooms and let the wine cook out until almost all the liquid is gone. This will take about five minutes.
In a large bowl, add the sour cream and a small amount of the sauce to bring the sour cream up to a warmer temperature (this will help the sour cream not curdle). Add more sauce and whisk again. Finally, add the remaining sauce, the mushrooms and the sherry wine (don't forget this step like I did in the video!!) and give it all a good stir to fully incorporate everything.
In a 9 x 13 baking dish, spray a little non-stick spray and lay the chicken breasts down. Add the sauce and spread evenly over the chicken breasts. Bake at 350 degrees for about 35-45 minutes (this will depend on the size and thickness of your chicken breasts). If you want to be sure your chicken breasts are fully cooked, use a thermometer (temp needs to be 160-165) or cut open one of the breasts in the thickest part.
I love to serve this dish over rice or cauliflower rice and a roasted veggie. It's so, so delish!!! And it makes really tasty leftovers. ENJOY!