Substituting for Madeira wine in a mushroom stuffed with sausage recipe The recipe calls for Madeira but I am thinking about using another wine.  My choices are:  Pernod, Calvados, pinneau du Terrier or dry sherry.  What does anyone recommend on this subject?
I would say dry sherry was the closest equivalent to Madeira wine. I sometimes use dry sherry in place of dry white wine in cooking, I just use slightly less of it.