Prep 20 mins
Cook 30 mins
One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my Chicken Wellington (Puff Pastry-Wrapped Chicken) though it's great with anything :)
- 709.77-946.36 ml sliced button mushrooms
- 29.58-44.37 ml butter
- 118.29 ml flour
- 118.29 ml butter
- 591.47 ml chicken stock or 591.47 ml broth
- 118.29 ml white wine (or use 3 cups chicken stock instead of the wine)
- 118.29 ml whipping cream
- 44.37-59.16 ml grated parmesan cheese (or to taste) (optional)
- salt and pepper
- Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
- In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
- Whisk in the stock and wine, stirring until the mixture thickens.
- Lower heat and simmer for about 12-15 minutes.
- Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
- Season with salt and pepper.
Followed this recipe exactly - quick & easy preparation - tasty sauce that can be used with a variety of foods - served it yesterday as a gravy for meatloaf/mashed potato dinner - will definitely continue to use
Awesome....added small amount of finely chopped onions too and use 1/2 and 1/2 as someone else mentioned. Used the gravy the next day over a round roast and let it cook in crockpot all day on low while at work......meat fell apart and put all of it over mashed taters.......mmmmmmmmm.....it was rock and roll!!!
Easy! I used 1/2 and 1/2 instead of whipping cream. I think I will use chicken stock instead of the wine next time. I will add in a little salt too.