Mushroom Sauce
From caram3lpr1nc3ss 15 years ago
- 10-15 mins to make
- Serves n/a
I learned this recipe in my Cooking class and it was so good that i went home and made it again the same night. I had to research the amounts of the ingredients because we weren't allowed to have the recipe. Despite this, the sauce came out well with my improvisions. Read more I haven't tried these specific amounts but it looks about right. please let me know of any changes you would suggest. **Although I am not a big fan of white pepper's taste, i recommend it because this is a white sauce. See less
Ingredients
- 14-16 oz of fresh assorted mushrooms shopping list
- 3 shallots or one small onion shopping list
- 1 small can of mushrooms shopping list
- 2 cups of heavy whipping cream shopping list
- vegetable oil shopping list
- salt/white pepper to taste shopping list
- fresh parsley (as needed) shopping list
- 1/2 cup flour shopping list
- 2 cups chicken broth shopping list
How to make it
- 1.Heat a skillet with about 1 tbsp of oil over low-medium heat). Skin and chop shallots,or onion, add them to the skillet and fry until yellowed in color.
- 2. Slice and add the fresh mushrooms. Saute'.
- 3. Add the chicken broth. Simmer. then add flour, slowly, to make a roux. Do not make the roux too thick.
- 4. Pour the contents of the skillet into a food processor. Settings should make the sauce smooth.
- 5. Return the sauce to the skillet and add sour cream. You may need more or less.
- 6. Next add the canned mushrooms, parsley, salt, and pepper.
- 7. Simmer and serve immediately.
- **When reheating you may use milk or cream to smooth the sauce out as it will thicken after refrigeration.
People Who Like This Dish 8
- crazeecndn Edmonton, CA
- taylorsue82 Wapakoneta, OH
- iggy Cincinnati, OH
- cindyinal Smiths, Alabama
- SadiesMom Nowhere, Us
- maureenlaw ST LOUIS, US
- caram3lpr1nc3ss Blitzburgh, PA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments