SHERRY CREAM SAUCE
Sherry cream sauce is a rich and comforting sauce perfect for ravioli! This recipe blends the cream sauce with sauteed mushrooms and chopped spinach for a delicious and filling dinner.
Provided by aseasonedgreeting
Categories Pasta
Time 40m
Number Of Ingredients 1
Steps:
- Slice your mushrooms into thin slices. Heat the 3 tablespoons of olive oil over medium heat in a medium pan. Add the mushrooms and saute for 15-17 minutes until they are a deep rich brown color. Then, add the grated garlic and cook for 1 minute more. Spoon onto a paper towel lined plate and sprinkle lightly with salt.
- While the mushrooms are cooking, cook the frozen spinach. You'll be using 1 cup of the cooked spinach for the sauce.
- In a medium sauce pan, add the 1 tablespoon of butter and heat over medium heat until melted, then add the 1 tablespoon of flour and combine it into the butter. Cook for about 30 seconds then pour in the cream. Whisk so that the flour butter mixture blends into the cream. Add the 1/2 cup of cooking sherry, raise the heat to medium high and cook for 3 minutes. Lastly, add the Parmesan cheese, spinach, salt and pepper and cook on medium for about 5 minutes.
- While the sauce is cooking, boil the ravioli according to package directions. Then, add into the cooked sauce.
- To serve, spoon the sherry cream sauce onto a plate or in a bowl. Add as much as the mushrooms as you'd like and a little more Parmesan cheese. Enjoy!
CREAMY SHERRY & CHEESE SAUCE
Delicious stirred through pasta as a pasta sauce. Can also be drizzled over chicken or pork. Creamy and thick and the addition of the chopped onion, mushroom and pancetta makes it quite substantial and filling. The amount of sherry is an estimation of what I use, feel free to be more generous if you prefer :-) Spend a little extra time on preparation to make sure the onion and mushrooms are really really finely chopped and sliced. This will serve 2 as a pasta sauce but many more as just a sauce to drizzle over meat.
Provided by choppo
Categories Sauces
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, garlic, mixed dried herbs and diced pancetta in the olive oil until the pancetta is cripsy and the mushrooms and onion are softened and browning slightly.
- Add the sherry and boil until reduced by around half.
- Turn the heat off and let it cool until just WARM but no longer boiling hot and stir in the cream cheese until the sauce is well mixed and takes on a nice creamy consistency.
- Serve warm over pasta. Can also be chilled and reheated if not needed immediately.
Nutrition Facts : Calories 627.8, Fat 49.9, SaturatedFat 25.1, Cholesterol 137.7, Sodium 413.4, Carbohydrate 15.8, Fiber 1.5, Sugar 8.4, Protein 9.8
SHERRY CREAM SAUCE
Learn how to make this delicious sherry cream sauce recipe that goes perfectly with a fish or seafood dish.
Provided by Diana Rattray
Categories Sauces
Time 18m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Melt the butter in a small saucepan over medium-low heat.
- Press the garlic or smash it with the side of a knife and then mince it very finely.
- Add minced garlic to butter. Add onion and clam base. Sauté for about 1 minute.
- Add 1 heavy whipping cream and sherry; bring to a simmer.
- Reduce heat and simmer for 5 to 8 minutes to reduce the sauce by about 1/4 to 1/3.
- Taste and add salt and pepper, along with other seasonings you might like.
- For extra color and flavor, add a dash of paprika, Cajun seasoning, or nutmeg to the sauce.
Nutrition Facts : Calories 132 kcal, Carbohydrate 1 g, Cholesterol 41 mg, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, Sodium 130 mg, Sugar 1 g, Fat 14 g, ServingSize 1 cup (8 servings), UnsaturatedFat 0 g
BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE
I had this with friends at a tapas restaurant in Portland. It is SO delicious and easy to make! I sometimes add pecans to this recipe.
Provided by starshinesMonet
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
- Preheat oven to 475 degrees F (245 degrees C).
- Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
- While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 16.9 g, Cholesterol 59.8 mg, Fat 30.8 g, Fiber 4.7 g, Protein 9 g, SaturatedFat 12.1 g, Sodium 2190.1 mg, Sugar 3.5 g
BASIC CREAMY CHEESE SAUCE
This is a basic cheese sauce that you can spruce up with any herbs or spices you may like. I like this sauce with baked potatoes.
Provided by queenbeatrice
Categories Sauces
Time 12m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in heavy saucepan on top of stove.
- Add flour and stir until well mixed and bubbly being careful not to scorch.
- Remove from heat and add milk; stirring until well blended.
- Return sauce to heat and bring to a boil, stirring constantly.
- Reduce heat, add shredded cheese and parmesan and cook until cheese melts and there is no taste of raw starch.
- Add salt and pepper to taste.
Nutrition Facts : Calories 19.1, Fat 1.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 35.9, Carbohydrate 0.9, Protein 0.9
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