Mushroom Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons butter
- 4tablespoons chopped shallots
- ½pound mushrooms, sliced
- ½teaspoon salt
- Freshly ground black pepper to taste
- ¼cup dry white wine
- 1cup fresh or canned chicken broth
Nutritional analysis per serving (6 servings)
75 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt 1 tablespoon of the butter in a saucepan and add the shallots, mushrooms, salt and pepper. Cook, stirring, for about 5 minutes. Add the wine and broth and reduce by half over high heat.
- Step 2
Transfer the mixture to a blender and blend at high speed until smooth. Return the mixture to the saucepan and add the remaining butter. Heat, stirring, until smooth, about 1 minute.
Private Notes
Comments
delicious using red wine, served with a good steak
Delicious, dependable and everyone should know this recipe. That said, I like the texture better with hand minced mushrooms and shallots (or vidalias) instead of blitzing them in a blender. Great also with red wine as ES mentioned. Elevates supermarket mushroom ravioli big time as a sauce. The genius-ness is in the dairy-free lightness
Used sherry instead of wine and added tarragon. Sublime! Great recipe.
yes yes yes!!!
Subbed sherry for wine, added some dried thyme, immersion blended half of it and it is divine.