Sherry-Mushroom Sauce

Oxmoor House
about 1 1/2 cups


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1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 cup beef broth
1/2 pound fresh mushrooms, sliced
1/2 cup pale dry sherry
Salt and pepper to taste


Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook over medium heat, stirring frequently, until browned. Gradually add beef broth; continue cooking, stirring constantly, until thickened and bubbly. Stir in remaining ingredients. Cook over low heat, stirring frequently, until mushrooms are tender.

Created date

February 2010