Recipe Name: Mushroom Sauce Description: Use with everything from mashed potatoes to grilled chicken or pork. If you can’t locate the particular mushrooms called for in the recipe, substitute a pound of what is available. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6–8 servings
Ingredients
4 tablespoons unsalted butter, divided
1 large shallot, peeled and minced
½ pound cremini mushrooms, sliced
¼ pound chanterelle mushrooms, sliced
¼ pound porcini mushrooms, sliced
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons all-purpose flour
2 cups low-sodium vegetable or chicken stock
¼ cup dry red wine
1 tablespoon fresh parsley, chopped
Instructions
Place 2 tablespoons of the butter in a large saucepan over medium-high heat. Add the shallots and saute for 1 minute. Add the mushrooms, salt and pepper. Saute for 4 minutes. Sprinkle with the flour and then add the stock. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 30 minutes. Add the wine and parsley and simmer 5 minutes. Whisk in the remaining 2 tablespoons of butter until completely melted. Serve warm.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/fascinating-fungi/