Sherry Mushroom Sauce

This simple, rich sauce features the marriage of cream, sherry and mushrooms. Feel free to make it thinner or use it as a base for something more gravy-like. It is delicious over a nice steak or chicken, but just as delicious for dipping with some good crusty bread. If you cook it down and puree it in a blender or food processor, you’ll have a lovely spread for crackers on your charcuterie board.


  • 3 tablespoons butter
  • 1/4 pound mushrooms, sliced (any mushrooms work, but if you have something fancy, go for it)
  • 2 tablespoons flour
  • 1 cup cream (light is fine)
  • 1 whole egg yolk, lightly beaten
  • 2 tablespoons sherry
  • 1 teaspoon lemon juice
  • Salt & pepper to taste
  • Paprika
  • 1 whole truffle minced, or a splash of truffle oil (optional)


  1. Melt butter in a small saucepan.
  2. Saute mushrooms for a few minutes.
  3. Sprinkle flour over mushrooms and butter and stir for about one minute.
  4. Add cream and cook over medium heat, stirring constantly until sauce boils.
  5. Stir one tablespoon of the sauce into the beaten egg yolk.
  6. Add egg yolk mixture to sauce and continue cooking, stirring, until sauce is desired thickness, but does not boil.
  7. Season with sherry, lemon juice, salt, pepper, and paprika to taste.
  8. Stir in minced truffle if desired and remove from heat (optional).

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