"Mon Sherry", cooking with Sherry...

What is sherry?

What is sherry? Not being knowledgeable myself I had to learn what makes this liquor different from wine, and a must in your kitchens pantry. So What is sherry...It's a fortified wine. Meaning once the wine becomes fermented it's fortified with Brandy. And if the Label says "Sherry" that means it can only come from the "Sherry Triangle", in Spain.

Okay, now that you know the history. Here is a recipe for an easy sherry mushroom sauce That is so yummy and tastes great over everything.

To Begin...

As I mentioned this sauce is fabulous over Chicken, Pork or beef. The basic flavors begins with using the dripping and the goodness that comes from the pan you've cooked your meat in.

For example if I cooked chicken I would saute and cook the chicken in a skillet where I have melted 3 Tbs. butter, and 2 Tbs oil. (Adding oil to your butter allows you to cook at higher temp without burning the butter). Using this same method you can saute steaks or my favorite a pork loin. I use my Mom's treasured cast Iron skillet.

Season the loin well, melt the butter and oil. Brown the loin on all sides, pop in the oven and cook at 325 until meat thermometer reads 155-160.

NOW you are ready for the sauce...

Sherry Cream Mushroom Sauce

2-4 Tbs butter
2 Tbs. oil
1/4 Lb mushrooms, sliced
1 Tbs. chopped garlic
1 green onion, chopped
1/4 cup sherry
1/2 cup heavy cream

If the butter has overly browned, pour off and add another 2 Tbs. butter. Add mushrooms, garlic and onions and saute over high heat until mushrooms are soft. Add Sherry, bring to a boil, and reduce by half (this means allowing half of the liquid to cook out, do not pour out half of the liquid). Making sure you stir up all the bits of goodness left in the pan from your meat. Add cream, bring to a boil and reduce to desired thickness. Taste to correct seasonings.

This sauce is so good you'll want to DOUBLE it!

Bon Appetite,

The Lavender Apple