sage mushroom sauce
In culinary school, I had a finals project in which I had to create & design a restaurant (determine its location, demographics and competition, draw a floor plan, purchase all equipment/furniture/dishes & flatware/decor items; write a menu & the recipes for everything on the menu). This sauce is from my entree Roasted Pork Tenderloin Medallions with Sage Mushroom Sauce (over homemade cornbread dressing). The picture I've included is that particular entree (as I don't have one of just the sauce).
prep time
cook time
method
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yield
Makes 4 to 5 servings
Ingredients
- 1/2 ounce dried mushrooms*
- 1 1/2 cups boiling water*
- 2 tablespoons olive oil
- 2 ounces chopped shallots
- 1 tablespoon sherry
- 2 tablespoons fresh chopped sage
- 8 ounces fresh mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 2 tablespoons fresh chopped parsley
- - fresh ground black pepper, to taste
How To Make sage mushroom sauce
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Step 1*Place the dried mushrooms & boiling water in a medium bowl; soak for 20 - 30 minutes.
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Step 2Drain the mushrooms, reserving the liquid. Squeeze mushrooms to remove all excess water.
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Step 3In a medium saucepan or skillet, heat the olive oil over medium heat. Add the shallots and saute for 30 seconds. Add the sherry and flame.
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Step 4Add the sage and all of the mushrooms. Cook for 2 minutes; add the reserved mushroom liquid. Cover and cook for 4 minutes.
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Step 5Add the cream, salt & pepper. Simmer until the sauce begins to thicken. Stir in the parsley & serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Diet:
Vegetarian
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