Creamy Mushroom Sauce Recipe

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Creamy Mushroom Sauce

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1/4 c
onion, finely chopped
1/4 c
carrots, finely chopped
garlic cloves, minced
3 tsp
olive oil
1/2 tsp
curry powder
4 c
chicken broth
rosemary sprig
2 c
mushrooms, coarsely chopped
1 Tbsp
shallots, minced
1 tsp
lemon juice
2 tsp
tarragon, fresh minced


1Combine onion, carrot, 1 garlic clove and 1 1/2 teaspoon olive oil in heavy medium saucepan; cook over low heat until veggies are tender, stirring frequently, about 8 minutes.

2Add curry powder and saute 2 minutes.

3Add stock and rosemary and bring to a boil.

4Reduce heat to medium and cook until reduced to 2 1/2 cups, about 25 minutes.

5Strain through sieve set over bowl, pressing on solids.

6Heat remaining 1 1/2 teaspoon olive oil in heavy large nonstick skillet over medium-low heat; add mushrooms and cook until almost no liquid remains in skillet, stirring frequently, about 10 minutes.

7Increase heat to medium-high; add shallot and remaining minced garlic and saute 5 minutes.

8Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes.

9Transfer to blender and blend until smooth, about 2 minutes.

10Strain through a sieve, set over a saucepan.

11Mix in lemon juice and season to taste with pepper.

12(Can be prepared one day ahead. Cover and refrigerate.)

13Bring sauce to a simmer, mix in tarragon and serve.

14Serve over grilled pork, veal or chicken.

About this Recipe

Course/Dish: Other Sauces
Other Tag: Quick & Easy