IGUANA's MUSHROOM SAUCE
Spooned over chicken or pork, this mouthwatering mushroom sauce is delectably delicious! This will definitely become a favorite once you try it! VIDEO https://www.youtube.com/watch?v=Ats6v0jUSis
INGREDIENTS
Nutrition- 1lb mixed mushrooms, thinly sliced (such as Portobello, kin oyster, shitake, enoki, white button)
- 2tablespoons butter
- 1⁄2teaspoon fresh ground black pepper
- 1⁄4teaspoon sea salt
- 2
- 1⁄4
- 1⁄2
- 1tablespoon cooking sherry
- 2cups heavy cream
- 2teaspoons cornstarch
- 1⁄3cup cold water
- 1⁄2teaspoon rosemary
- 1⁄2teaspoon dried basil
- 1⁄2teaspoon dried thyme
- 1⁄4teaspoon black truffle oil
- 1⁄8teaspoon cayenne pepper
- 1
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DIRECTIONS
- In a large skillet over medium heat, melt butter then add mushrooms; sprinkle black pepper and sea salt. Sauté mushrooms until soft. Add garlic and sauté for 2 minutes. Add wine and cook until it reduces by half. Add broth, sherry and cream; stir well. Bring to a simmer. Mix cornstarch with water. Stir in cornstarch mixture until the sauce starts to thicken, about 1 minute.
- Add the remaining ingredients except parsley. Reduce heat to medium-low and cook for 10 minutes. Taste and adjust seasoning if needed. Just before serving, stir in parsley. Spoon sauce over grilled chicken breasts or pork and serve with mashed and veggies.
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