Creamy Mushroom Sauce Recipe
Ingredients:
- 1/4 c Finely chopped onion
- 1 Fresh rosemary sprig
- 1/4 c Finely chopped carrot
- 2 c Coarsely chopped mushrooms
- 2 Garlic cloves; minced
- 1 tb Minced shallot
- 3 ts Olive oil
- 1 ts Fresh lemon juice
- 1/2 ts Curry powder
- 2 ts Minced fresh tarragon
- 4 c Chicken broth
Directions:
- Combine onion, carrot, 1 garlic clove and 1 1/2 tsp. 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 tsp. olive il 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.
- 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.