The recipe for this sauce came my way as part of a larger recipe for salmon. My Sweet Lady Wife is not normally a big fan of sauces but she loved this one. It is such a multi-purpose sauce that I thought it deserved to be published on its own. I can already see this with pork tenderloin, for example.
4 tablespoons European butter
1 medium-large shallot, finely choped
6 mushrooms, sliced
pinch of saffron
¼ cup dry sherry
¼ cup vermouth
½ cup heavy cream
1 teaspoon fresh chopped dill
2 tablespoons finely chopped fresh parsley
Put the saffron and sherry in a bowl and let stand for a few minutes.
Melt the butter in a sautee pan over medium-high heat. When the butter has stopped foaming add the shallots. Let them cook for about 2 minutes. Add the mushrooms and cook until they start to brown. Add the saffron-sherry. Deglaze the pan. Add the vermouth. Cook, stiring frequently until the liquid has been reduced by half. Add the cream, dill, and parsley. Cook, stssiring frequently, until the sauce has reached the consistency you desire.
There should be enough sauce to serve 4.