Creamy Mushroom Sauce

Mark Priestley

3 tablespoons extra virgin olive oil
8 ounces of fresh mushrooms, sliced
2 tablespoons shallot, chopped
2 garlic cloves, minced
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

In a large saucepan, heat the olive oil and saute mushrooms until they are shrunken and have lost most of their water.  Next add the shallots and garlic and saute until soft.  Add chicken broth and simmer until it has reduced 50%.  Add the cream and remaining spices.  

Separately, create a roux by melting the butter in a small fry pan over medium heat.  Once the butter is melted, add the flour and stir frequently.  Between 10 and 20 minutes, you'll notice that the roux begins to turn brown.  Once it turns brown, remove it from the heat.  A roux works wonderfully to thicken a sauce.

Finally, combine the roux and the onion/mushroom mixture, heat and stir until smooth and thick.

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