Mushroom Sauce
Ingredients
Preparation
NotesIngredients
- 1 pound mixed mushrooms (sliced crimini and chanterelle) Add to list
- 2 tablespoons sunflower oil Add to list
- 1/2 cup minced shallots Add to list
- 1 garlic clove Add to list
- 1 sprig of thyme Add to list
- 1/2 cup white wine Add to list
- 8 ounces organic heavy cream (alternatives: hemp milk, soy milk) Add to list
- 1/2 tablespoon arrowroot powder Add to list
- 1/4 cup cold water Add to list
- Sea salt and freshly ground white pepper Add to list
- 1 ounce unsalted organic butter (for vegan sauce, omit butter) Add to list
Preparation
Sauté mushrooms in oil over medium-high heat until they start to brown; add shallots, garlic clove, thyme and sauté for 2 minutes. Add white wine and reduce until it is almost completely evaporated and then add heavy cream and bring to a simmer. Mix arrowroot in cold water and add to sauce. Simmer and stir until thickened. Remove thyme sprig and garlic clove; then season with salt and white pepper. Stir in cube of butter and serve.
Variation:
The arrowroot method can be omitted if you reduce the cream over medium-high heat until desired thickness is reached. The arrowroot method works well for larger batches.
Notes
Served at the 2009 PCC fall member meeting. The complete menu included:
- Roasted Pork Loin with Mushroom Sauce
- Roasted Vegetable Nut Loaf with Mushroom Béchamel Sauce (vegan) or Herbed Mushroom Sauce
- Fall Farro Pilaf (vegan)
- Spiced Beet Salad with Local Mixed Greens, Pickled Onions and Sherry Vinaigrette (vegan)
- Baked Pears with Spiced Whipped Cream and Wheat-Free Vanilla Cake
- Fidalgo Bay Coffees
Recipe by , Executive Chef for 2009 PCC fall member meeting
Source: 2009 PCC fall member meeting
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