creamy mushroom sauce

How To Make creamy mushroom sauce

• 1

  Combine 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.
• 2

  Add curry powder and saute 2 minutes.
• 3

  Add stock and rosemary and bring to a boil.
• 4

  Reduce heat to medium and cook until reduced to 2 1/2 cups, about 25 minutes.
• 5

  Strain through sieve set over bowl, pressing on solids.
• 6

  Heat 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.
• 7

  Increase heat to medium-high; add shallot and remaining minced garlic and saute 5 minutes.
• 8

  Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes.
• 9

  Transfer to blender and blend until smooth, about 2 minutes.
• 10

  Strain through a sieve, set over a saucepan.
• 11

  Mix in lemon juice and season to taste with pepper.
• 12

  (Can be prepared one day ahead. Cover and refrigerate.)
• 13

  Bring sauce to a simmer, mix in tarragon and serve.
• 14

  Serve over grilled pork, veal or chicken.
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