Recipes from post: Sirloin w/ a Creamy Wild Mushroom and Sherry Sauce

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Creamy Wild Mushroom and Sherry Sauce

3 tbsp extra dry sherry
1 tbsp sherry vinegar
1 1/2 cup crimini mushrooms, thickly sliced
1 cup shitake mushrooms, thickly sliced
2 thick slices bacon, cut in small strips
1 tbsp olive oil
1/4 cup heavy cream
kosher salt and fresh cracked black pepper

Heat a skillet over medium heat. Place bacon in pan the pan and saute the bacon until mostly crispy and caramelized, stirring occasionally, about 5 minutes. Add olive oil to the pan and allow it to heat for a few moments, then add the crimini and shitake mushrooms. Allow the mushrooms to saute for about another 5 minutes, until they start to caramelize, stirring/tossing every couple of minutes. Season the mushrooms with a pinch of salt and pepper and toss. Deglaze the pan with the sherry vinegar and extra-dry sherry, making sure to scrape the bottom of the pan with a spoon to get up all the tasty bits on the bottom. Add the heavy cream to the pan and allow the sauce to simmer until the liquid has reduced in half. Taste the sauce and season as necessary with kosher salt and fresh cracked black pepper, to taste. Great served over steak, chicken, or roasted veggies. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Sirloin w/ a Creamy Wild Mushroom and Sherry Sauce
http://www.whatwereeating.com/recipes/sirloin-w-a-creamy-wild-mushroom-and-sherry-sauce/