Mushroom & Sherry Sauce (V)
Submitted by Janey on January 9, 2019 - 3:01pm
Description:
Sauce to accompany Layered Cashew & Mushroom Roast (V)
Ingredients:
25g butter
225g mushrooms, wiped and quartered
1 tbsp sherry
4 tsp flour
570ml strong vegetable stock
salt and freshly ground black pepper
Course:
Sauces & Dips
Serves:
6
Cooking Time:
10 mins
Equipment:
Small sauce pan
Liquidiser
Method:
Melt butter in saucepan and add mushrooms and sherry.
Cover and cook for 2-3 minutes on a high heat.
Uncover and cook until the liquid evaporates, stirring constantly, so that the mushrooms are browned.
Reduce heat, add the flour and cook thoroughly for 5-6 minutes, stiring all the time.
Add the stock a little at a time, stiring constantly to prevent lumps forming.
Simmer for 3-5 minutes and season to taste.
Allow to cool slightly, then liquidise until smooth.
Re-heat the sauce as required in a clean pan.