Sage Mushroom Sauce



In culinary school, I had a finals project in which I had to create & design a restaurant (determine its location, demographics and competition, draw a floor plan, purchase all equipment/furniture/dishes & flatware/decor items; write a menu & the recipes for everything on the menu). This sauce is from my entree Roasted Pork Tenderloin Medallions with Sage Mushroom Sauce (over homemade cornbread dressing).
The picture I've included is that particular entree (as I don't have one of just the sauce).

★★★★★ 1 vote
Makes 4 to 5 servings


1/2 oz
dried mushrooms*
1 1/2 c
boiling water*
2 Tbsp
olive oil
2 oz
chopped shallots
1 Tbsp
2 Tbsp
fresh chopped sage
8 oz
fresh mushrooms, sliced
1/2 tsp
1/2 c
heavy cream
2 Tbsp
fresh chopped parsley
fresh ground black pepper, to taste


1*Place the dried mushrooms & boiling water in a medium bowl; soak for 20 - 30 minutes.
2Drain the mushrooms, reserving the liquid. Squeeze mushrooms to remove all excess water.
3In a medium saucepan or skillet, heat the olive oil over medium heat. Add the shallots and saute for 30 seconds. Add the sherry and flame.
4Add the sage and all of the mushrooms. Cook for 2 minutes; add the reserved mushroom liquid. Cover and cook for 4 minutes.
5Add the cream, salt & pepper. Simmer until the sauce begins to thicken. Stir in the parsley & serve.

About this Recipe

Course/Dish: Other Sauces
Dietary Needs: Vegetarian