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Tuesday, November 9, 2010

Recipe! Heavenly Mushroom Cream Sauce

There are certain recipes that are choc full of fats and calories, but they are so delicious and meant to be used in moderation...and therefore so worth it. This is one of those recipes. Hands down, one of the best sauces I have ever made, I served this over garlic-onion chicken with brown rice mushroom risotto. You could use this sauce over pasta, over rice, over steak...over just about anything, I imagine. It's so good, there aren't many things it wouldn't complement.

The good news is that this sauce is really quite quick and simple. It tastes like a million bucks, but ten minutes of prep and about 15 minutes of cook time and you'll have a perfect sauce! This is one you have to try to believe, but I guarantee that anyone sharing your table will be worshiping the ground you walk on by the time dinner ends. Seriously. I should have just called this "Sauce to Impress".

Try it, love it, just don't eat the whole batch yourself. Enjoy!

 Heavenly Mushroom Cream Sauce

4 T unsalted butter
4 garlic cloves
1 shallot
1/2 t sage
6 oz sliced portobello mushrooms
1 cup heavy cream
1/2 cup milk

1. Melt butter in a medium skillet or saucepan over low heat. Add garlic, shallot, and sage. Cook together until translucent, then add mushrooms.

2. Stir mushrooms until the butter is just browning, then add heavy cream and milk. Stir almost constantly until sauce is bubbling very lightly and velvety in texture. Remove from heat and serve immediately!!

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