Thursday, December 15, 2011

Creamy Mushroom Sauce With Fresh Herbs

Creamy Mushroom Sauce is wonderful to serve over rice dishes, pasta, Roasted Tofu, polenta, casseroles, steamed vegetables, nut/lentil loaves etc. Delicious served as a gravy over biscuits or mashed potatoes too - mmm, yummy! If fresh herbs are unavailable, use a couple of pinches of the dried herbs instead.

Makes 4 servings

Ingredients:

8 oz. White or Brown Mushrooms, thickly sliced
2 Shallots, minced
1 small clove Garlic, minced
1 pinch ground Red Chile (cayenne)
2 Tbsp Butter
1/2 tsp Sea Salt
2 Tbsp Whole Wheat/Brown Rice Flour
1 cup Milk, any type
1 small sprig fresh Sage leaves, minced
1 sprig Thyme leaves, minced
1 small sprig Marjoram leaves, minced
1/2 cup Cream, half and half or vegan alternate
Freshly ground Black Pepper

Method:

Heat a skillet or sauce pan and add butter, shallots, and a pinch of salt. Cook over medium heat until shallot softens and colors slightly.

While the shallots are cooking, strip the leaves from the herb sprigs; discard the stems and mince the leaves.

Add the mushrooms with the rest of the salt and cook stirring; cook until the mushrooms brown.

At first the mushrooms will exude juices - keep cooking and the juices evaporate and the mushrooms will brown.

Stir in the flour with the cayenne and cook until browned a bit and fragrant.

Add the garlic and the herbs and mix well.

Pour the milk slowly in a thin stream while stirring/whisking constantly until there are no lumps; cook until the sauce thickens.

Add the cream or vegan substitute and gently heat through.

Season to taste with freshly ground pepper and more salt if needed.

Serve hot. Enjoy!!

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