We love going to the Original Pancake House and sharing their gigantic omelets! We love them so much that I finally figured out how to make their souffle omelets in my kitchen, so we could enjoy them any time from the comforts of home. The only thing I could not get right was the mushroom gravy. Well, after a LOT of experimentation, I finally got it right! Plus, I made it gluten-free!
You’ll love this creamy, delicious gluten-free mushroom sherry sauce to use in recipes or pour on top of your breakfast casserole, omelet, gluten-free biscuits, or any other favorite dish.
Mushroom Sherry Sauce
You'll love this creamy, delicious gluten-free mushroom sherry sauce to use in recipes or pour on top of your breakfast casserole, omelet, gluten-free biscuits, or any other favorite dish.
Ingredients
- 6 Tbsp butter
- 2 cups chopped mushrooms
- 2 Tbsp einkorn flour
- 1 1/2 cups cream
- 1 egg yolk
- 2 Tbsp sherry (we didn’t have, but Merlot worked!)
- 1 1/2 tsp lemon juice
- 1/4 tsp sea salt
- 1/4 tsp pepper
- Dash paprika
Instructions
1. Melt butter.
2. Toss in mushrooms and sauté until soft.
3. Stir in flour.
4. Stir in cream. Keep the sauce bubbling, not boiling.
5. Temper the yolk by adding some of the cream mixture to it. Then add in yolk.
6. Allow it to thicken.
7. Add in the remaining ingredients.
8. Serve immediately.
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2 Replies to “Mushroom Sherry Sauce”
Doesn’t einkorn flour have gluten in it? What do you recommend as a susbtitute?
It does, but much less. If you want to make gluten free, you could try cassava flour