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


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


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!!

No comments: