Creamy Mushroom Sauce

Creamy Mushroom Sauce

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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


  1. 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.
  2. Add curry powder and saute 2 minutes.
  3. Add stock and rosemary and bring to a boil.
  4. Reduce heat to medium and cook until reduced to 2 1/2 cups, about 25 minutes.
  5. Strain through sieve set over bowl, pressing on solids.
  6. 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.
  7. Increase heat to medium-high; add shallot and remaining minced garlic and saute 5 minutes.
  8. Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes.
  9. Transfer to blender and blend until smooth, about 2 minutes.
  10. Strain through a sieve, set over a saucepan.
  11. Mix in lemon juice and season to taste with pepper.
  12. (Can be prepared one day ahead. Cover and refrigerate.)
  13. Bring sauce to a simmer, mix in tarragon and serve.
  14. Serve 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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