Creamy Shallot Mushroom Sauce

Creamy Shallot Mushroom Sauce Recipe

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Ronda Krouch


Great over a good ribeye (yum)


★★★★★ 1 vote

2 cups
30 Min
30 Min
Stove Top


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2 Tbsp
olive oil, extra virgin
2 Tbsp
unsalted butter
1/4 c
cloves minced garlic
1/4 c
1/2 oz
each-dried morel,wild lobster,chanterelle mushrooms
2 c
chicken broth
1/2 c
heavy cream
3 Tbsp
water,cornstarch slurry

How to Make Creamy Shallot Mushroom Sauce


  • 1In a medium-sized saucepan, heat oil and butter on high heat. Add shallots, season with salt and pepper and caramelize. Add garlic and cook until aromatic. Add sherry and cook until liquid is almost evaporated. Add mushrooms and chicken broth, and cook for 5-6 minutes.
  • 2Add cream, cook for and additional 4-5 minutes until slightly thickened. Carefully strain liquid into another saucepan, return to high heat and add slurry, whisking constantly until thickened. Remove from heat and return mushrooms to sauce.
  • 3To Reconstitute: Soak driedmushrooms in lukewarm water for 30 min. to one hour. Rinse thoroughly when done. If cooking with soaking water, strain before using.

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About Creamy Shallot Mushroom Sauce

Course/Dish: Gravies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American

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