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Creamy Mushroom Sauce

From the October 2009 issue of Cuisine at home

Makes: 2 cups

Total Time: 20 minutes

1 Tbsp. vegetable oil1 Tbsp. unsalted butter1⁄4 cup minced shallots1 Tbsp. minced garlic4 cups quartered button mushrooms1 Tbsp. tomato paste2 Tbsp. all-purpose flour1⁄4 cup dry sherry or Marsala wine2 cups mushroom stock or beef broth1⁄4 cup heavy cream1 Tbsp. minced fresh sage1 Tbsp. lemon juice
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

Nutrition Information
Per 1/4 cup: 93 cal; 6g total fat (3g sat); 14mg chol; 105mg sodium; 6g total carbs (2g sugars); 0g fiber; 2g protein

0Heat oil and butter together over medium-high heat, just until butter melts.

1Add 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.

2Stir in tomato paste and sauté until beginning to brown, about 2 minutes. Sprinkle in flour and stir to combine.

3Pour 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.