Parmesan, sherry and cream sauce

Parmesan, sherry and cream sauce

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  • 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

Cooking Instructions

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.

TASTE reader Belinda Miller-Douglas Recipe by: TASTE reader Belinda Miller-Douglas
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