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Parmesan, sherry and cream sauce

Parmesan, sherry and cream sauce

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Parmesan, sherry and cream sauce

By TASTE reader Belinda Miller-Douglas

Serves 4

Difficulty Easy

Ingredients

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.