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Parmesan, sherry and cream sauce
4
EasyIngredients
- 1 T olive oil
- a knob of butter
- 250 g white mushrooms, sliced
- 65 ml sherry
- 250 ml cream
- sea salt and freshly ground black pepper, to taste
- 50 g Parmesan shavings
Method
Heat the oil and a knob of butter in a large pan and fry the mushrooms until browned.
Add the sherry and reduce.
Add the cream and simmer for 5 - 10 minutes, then season.
Before serving, add the Parmesan shavings.
Spoon over rare beef fillet or chicken breasts and wilted baby spinach.