Mushroom Sauce
From caram3lpr1nc3ss 13 years agoIngredients
- 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.
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