Sherry Cream Sauce for Steak
This easy recipe for a mushroom Sherry cream sauce gives you a sauce that you can quickly make if you need something tasty to accompany your steak. It is a bit different to a Steak Diane or a Blue cheese sauce, and might be just what you are looking for.
In these photos below, I have served up sirloin steak with some pan-fried asparagus and fried potatoes.
What is mushroom sherry cream sauce?
The difference with the steak Diane recipe is basically the type of alcohol and the quantities. Here I used fewer mushrooms but I chopped them a lot smaller, and I used less cream in the sauce. But otherwise, there was not much difference in the process.
The taste was surprisingly different though, showing the importance of the alcohol ingredient. I personally prefer the Steak Diane, but my wife liked this version. They are just different.
The Sherry, having a lower ABV of 17,5%, as opposed to a 40% Brandy, was also a little bit more difficult to light when flambéing the sauce, and it seemed to burn a bit slower. But it did light, and I was able to burn away the alcohol in the Sherry OK.
What to serve with a mushroom sherry cream sauce?
Well, this is up to you. I think it did go well with a steak but it could also be a good accompaniment to chicken or pork, as an alternative to a Dijon mustard sauce for example.
Many of these sauce accompaniments contain some form of alcohol and the type of alcohol determines the taste. If you have never tried a sherry sauce, then why not try it now?
If you do make this recipe, please let me know how you get on in the comments section below!
How to make a Mushroom Sherry Cream Sauce