Creamy Mushroom Sauce Recipe

No Photo

Have you made this?

 Share your own photo!

Creamy Mushroom Sauce

Kitchen Crew


☆☆☆☆☆ 0 votes


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