I promised Mada I would post my recipe for this when I got back from vacation. However, because of the way I tend to cook (throw things together), I decided to wait until I made it again so I could keep track of what I used. Having said that, I am first going to post the easy way I used to make this. However, while it is tasty, though not as tasty as made from scratch, it is higher in carbs than when I make it from scratch.

Easy Sour cream and sherry mushroom cream gravy

1 can condensed cream of mushroom soup
1/2 of the soup can of heavy cream
1/2 cup sour cream
1/2 tsp xanthan gum
1/4 cup dry sherry

1. In a small bowl, combine the sour cream and xanthan gum and set aside. (I find that doing this is a great way to incorporate the xanthan gum into the recipe.)
2. Empty the soup into a small sauce pan and add the cream. Stir over medium heat to combine.
3. Stir in the sour cream mixture and continue heating.
4. Add the sherry and heat until ready.
I like to use this as a base for left-overs like pork roast or chicken. For those dishes. I will add sliced mushrooms (canned or freshly cooked) and the diced cooked meat and heat to serve, usually over cauli-rice, but you could also serve it over Dreamfields pasta or even fauxtatoes.

Now for the way that I now fix this recipe.

1 pound sliced mushrooms
4 Tbls butter
1/3 cup dry sherry
4 Tbls butter
1/2 cup diced celery
1/2 cup diced onion
1 cup cooking liquid from the mushrooms
2 cups beef broth (I try to use the cooking liquid from my braised pot roast, but if not available, I use canned beef broth.)
1/2 cup sour cream
1 tsp xanthan gum
1 cup heavy cream
1/3 cup dry sherry
salt and pepper to taste.

1. Saute the mushrooms in 4 Tbls butter and 1/3 cup of sherry over medium-high heat. After the mushrooms have released their liquid, continue cooking until the liquid in the pan has reduced in volume until about 1 cup is left. Drain the mushrooms, reserving the cooking liquid.
2. Combine the sour cream and xanthan gum and set aside.
3. In a large sauce pan, melt 4 Tbls butter over medium-low heat and add the celery and onion. Sweat the celery and onion stiring occasionally until the onion is translucent. Add 1/2 of the sauteed mushrooms and stir to combine. Add the mushroom cooking liquid and the beef broth and heat. Pour the mixture into a blender and puree and return to the pan over medium heat. (I use a stick blender and continue cooking while I am pureeing the mixture.)
3. Add the sour cream mixture and whisk to combine. Continue cooking while the gravy thickens, stiring occasionally. Add the remaining sauteed mushrooms and heavy cream and heat thoroughly. Stir in 1/3 cup sherry and heat until ready to serve.

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Henry

Wow, Henry!

That sounds absolutely delectible!

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Did you use plain button mushrooms? I prefer the baby bella mushrooms, better flavor, I'll bet it would be good with them, too. Your from-scratch version looks so much better than the quick version. Doesn't look that much harder, either.

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Nita

For this batch, I used the button mushrooms. I have not used the baby bella's but I have made it with portobellas for a deeper flavor (and a little darker color too as their cooking liquid is quite dark.)

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Henry