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Creamy Mushroom Sauce
From the October 2009 issue of Cuisine at home
Cuisine at home
Makes: 2 cups
Total Time: 20 minutes
|1||Tbsp. vegetable oil|
|1||Tbsp. unsalted butter|
|1⁄4||cup minced shallots|
|1||Tbsp. minced garlic|
|4||cups quartered button mushrooms|
|1||Tbsp. tomato paste|
|2||Tbsp. all-purpose flour|
|1⁄4||cup dry sherry or Marsala wine|
|2||cups mushroom stock or beef broth|
|1⁄4||cup heavy cream|
|1||Tbsp. minced fresh sage|
|1||Tbsp. lemon juice|
Per 1/4 cup: 93 cal; 6g total fat (3g sat); 14mg chol; 105mg sodium; 6g total carbs (2g sugars); 0g fiber; 2g protein
Heat oil and butter together over medium-high heat, just until butter melts.
Add shallots and sauté until softened, 2 minutes. Stir in garlic, cook 1 minute. Add mushrooms and sear, do not stir until mushrooms begin to brown. Sauté until most liquid is evaporated, 2–3 minutes.
Stir in tomato paste and sauté until beginning to brown, about 2 minutes. Sprinkle in flour and stir to combine.
Pour sherry in and scrape the bottom of the pan. Add stock gradually whisking smooth. Reduce heat to medium and simmer for 5 minutes. Add cream and return to a boil. Remove from heat and stir in sage and lemon juice. Season with salt and pepper to taste.