The recipe (mushroom soup) calls for 1 tablespoon of dry sherry. Not exactly something one has in the pantry these days. And my local grog shop had a laugh with me when I admitted I hadn't tasted it for 50 years and couldn't remember what it was like.

So - what do I use?

cosimo - 2019-07-29 14:30:00

Its only 1 TBSp..I would not worry about it.leave it out .........

petal1955 - 2019-07-29 14:46:00

But it might be the very thing that makes the recipe 'sing'.

cosimo - 2019-07-29 14:52:00

I always use a dash of Laphroaig whisky when doing creamed mushrooms, it gives them a lovely taste.
It is a recipe from the days when they printed them on the paper mushroom bags.
Otherwise, a dash of Brandy wouldn't be too bad either, I reckon.

samanya - 2019-07-29 15:18:00

That's great - I have some brandy. I'll try that.. Many thanks

cosimo - 2019-07-29 15:25:00

Dry sherry is a great ingredient, and yes it does make all the difference. It's a shame that good sherry is so expensive. I would probably replace it with a little brandy or leave it out.

davidt4 - 2019-07-29 15:27:00

The mushroom soup that I make has 1Tbspn of lemon juice.

kclu - 2019-07-29 16:49:00

White wine is OK added to mushroom soups/sauces etc.

nauru - 2019-07-29 20:54:00