Creamy Mushroom Sauce

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.