As part of our International Sherry Week 2026 recipe series, we're delighted to share Anne Lancaster's Mushroom and Sherry Sauce.
This creamy, flavourful sauce brings together the earthy richness of mushrooms and the distinctive aromas of dry Sherry.
Made with Fino, Manzanilla or Amontillado, the sauce takes on a slightly different character depending on the Sherry you choose. Fino and Manzanilla lend a lighter, more delicate profile, while Amontillado adds a richer, nutty complexity.
Easy to prepare and wonderfully versatile, it's delicious served with pasta, grilled steak, pork chops or chicken.
A lovely way to discover how dry Sherry can bring extra depth and character to everyday cooking.
Ingredients
- 250 g mushrooms (button, cremini or mixed), sliced
- 2 tablespoons butter
- 1 small shallot or onion, minced
- 2 cloves garlic, minced
- ⅓ cup dry Sherry (Fino, Manzanilla or Amontillado)
- ½ cup double cream
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the shallot and garlic
Melt the butter in a frying pan over medium heat. Add the minced shallot and cook for 3 minutes until soft. Add the garlic and cook for 1 more minute until fragrant, taking care not to let it brown or burn.
- Cook the mushrooms
Add the sliced mushrooms and season with salt and pepper. Cook undisturbed for 4–5 minutes to allow them to brown, then stir and continue cooking until tender and the mushrooms have released their juices.
- Deglaze with Sherry
Turn the heat to high and pour in the Sherry to deglaze the pan. Let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan (about 2 minutes).
- Add the cream
Lower the heat to medium-low and stir in the cream. Simmer gently for 2–3 minutes, until the sauce thickens enough to coat the back of a spoon.
- Finish and serve
Stir in the fresh parsley and adjust the seasoning with extra salt and pepper if needed. Spoon over steak, chicken, pork chops or pasta.
Recipe courtesy of Anne Lancaster.
