Creamy Mushroom Sauce

Name: Creamy Mushroom Sauce
Ingredients: 1/4 c onion, finely chopped; 1/4 c carrots, finely chopped; 2 garlic cloves, minced; 3 tsp olive oil; 1/2 tsp curry powder; 4 c chicken broth; 1 rosemary sprig; 2 c mushrooms, coarsely chopped; 1 Tbsp shallots, minced; 1 tsp lemon juice; 2 tsp tarragon, fresh minced

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By Just A Pinch KitchenCrew

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Ingredients

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1/4 c

onion, finely chopped
1/4 c

carrots, finely chopped
2

garlic cloves, minced
3 tsp

olive oil
1/2 tsp

curry powder
4 c

chicken broth
1

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

Step-by-Step

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.
Add curry powder and saute 2 minutes.
Add stock and rosemary and bring to a boil.
Reduce heat to medium and cook until reduced to 2 1/2 cups, about 25 minutes.
Strain through sieve set over bowl, pressing on solids.
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.
Increase heat to medium-high; add shallot and remaining minced garlic and saute 5 minutes.
Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes.
Transfer to blender and blend until smooth, about 2 minutes.
Strain through a sieve, set over a saucepan.
Mix in lemon juice and season to taste with pepper.
(Can be prepared one day ahead. Cover and refrigerate.)
Bring sauce to a simmer, mix in tarragon and serve.
Serve over grilled pork, veal or chicken.