Creamy Mushroom Sauce

Creamy Mushroom Sauce Recipe

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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

How to Make Creamy Mushroom Sauce


  • 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.

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About Creamy Mushroom Sauce

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

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