Sherry

lostinrates

Chicken livers with the pan deglazed with sherry and a little cream or yogurt added and served on toast tastes very expensive but is very MSE

bluebag

You can use a glass to enrich beef casseroles or braising steak works a bit like red wine, just a touch sweeter.

It's quite nice to poach pears in too, just peel, core and cut into halves barely cover with sherry and water about 2 thirds sherry to water and a half tablespoon sugar to each pear, poach very gently, when the pears just tender remove carefully and put on one side, then reduce the sherry sauce by boiling rapidly for 10 mins or so and serve over the pears, really good with whipped cream.

Chloris

I like to drink sherry! But before I realised this I used it to make a mushroom casserole served with delicious cabbage and mash (Irish style). Very nice. If you want the full recipe yell and I'll sort it out tomorrow or ... later than now!

Fruball

Chloris wrote: »

I like to drink sherry! But before I realised this I used it to make a mushroom casserole served with delicious cabbage and mash (Irish style). Very nice. If you want the full recipe yell and I'll sort it out tomorrow or ... later than now!

ooooh yes please - love mushrooms

Kitchenbunny

I use it in stroganoff, but beyond that I don't really use it (and don't like to drink it).

KB xx

Chloris

Mushroom casserole.

1 oz butter
1lb chestnut mushrooms thickly sliced
12oz flat field mushrooms peeled and thickly sliced
3 1/2 button mushrooms
3tsp plain flour
1/4 pint dry sherry
1/2 pint veg stock
1 bunch fresh thyme roughly chopped
1/4 pint double cream
squeeze lemon juice

1 In large pan heat butter and fry mushrooms for 5mins or until slightly softened. Sprinkle with flour and cook for a further minute. Add sherry and half the stock and thyme. Season and simmer for 10-15 minutes.
2 Add cream and lemon juice to mushroom broth and simmer for a further 5 minutes, adding extra stock if it gets too thick (it should be like a thick gravy).
3 Serve with mash and cabbage.

I finely shred my cabbage or spring greens with a leek and stir fry them for 3 minutes just to wilt.

I have posted the recipe as it is, feel free to MSE it! It is called a casserole but it is as much a stroganoff.

robpw2

sherry last for yonks .. and is always good in cooking rissottos

Fruball

Chloris wrote: »

Mushroom casserole.

1 oz butter
1lb chestnut mushrooms thickly sliced
12oz flat field mushrooms peeled and thickly sliced
3 1/2 button mushrooms
3tsp plain flour
1/4 pint dry sherry
1/2 pint veg stock
1 bunch fresh thyme roughly chopped
1/4 pint double cream
squeeze lemon juice

1 In large pan heat butter and fry mushrooms for 5mins or until slightly softened. Sprinkle with flour and cook for a further minute. Add sherry and half the stock and thyme. Season and simmer for 10-15 minutes.
2 Add cream and lemon juice to mushroom broth and simmer for a further 5 minutes, adding extra stock if it gets too thick (it should be like a thick gravy).
3 Serve with mash and cabbage.

I finely shred my cabbage or spring greens with a leek and stir fry them for 3 minutes just to wilt.

I have posted the recipe as it is, feel free to MSE it! It is called a casserole but it is as much a stroganoff.

That sounds divine - I will definately have a go making that

Thanks for taking the trouble to post the recipe