Creamy Mushroom Sauce
Yield
1 batchPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
carrots
chopped |
|
| 2 | each |
garlic cloves
|
|
| 3 | teaspoons |
olive oil
|
|
| ½ | teaspoon |
curry powder
|
|
| 4 | cups |
chicken broth
|
|
| 1 | each |
rosemary sprigs
|
*
|
| 2 | cups |
mushrooms
chopped |
*
|
| 1 | tablespoon |
shallots
minced |
|
| 2 | teaspoons |
tarragon leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
carrots
chopped |
|
| 2 | each |
garlic cloves
|
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
curry powder
|
|
| 946 | ml |
chicken broth
|
|
| 1 | each |
rosemary sprigs
|
*
|
| 473 | ml |
mushrooms
chopped |
*
|
| 15 | ml |
shallots
minced |
|
| 1E+1 | ml |
tarragon leaves
minced |
|
Directions
Combine onion, carrot, 1 garlic clove and 1½ teaspoon olive oil in heavy medium saucepan.
Cook over low heat until veggies are tender, stirring frequently, about 8 minutes.
Add curry powder and sauté 2 minutes.
Add stock and rosemary and bring to a boil.
Reduce heat to medium and cook until reduced to 1½ cups, about 25 minutes.
Strain through sieve set over bowl, pressing on solids.
Heat remaining 1½ teaspoon olive oil in heavy large nonstick skillet over medium-low heat.
Add mushrooms and cook until almost no liquid remains in skillet, stirring frequently, about 10 minutes.
Increase heat to medium-high.
Add shallot and remaining minced garlic and sauté 5 minutes.
Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes.
Transfer to blender and blend until smooth, about 2 minutes.
Strain through a sieve, set over a saucepan. Mix in lemon juice.
Season to taste with pepper.
