Mushroom Cream Sauce
Quick Mushroom Cream Sauce
Ingredients:
- 1/4 cup finely chopped shallots
- 1 oz. Butter (1/4 stick)
- 1/2 cup white wine (Use a good table wine)
- 8-10 ounces mushrooms, sliced thin or 1 oz. reconstituted dried wild mushrooms
- 1 ounce of Glace de Poulet Gold®
- 6 ounces of hot water
- 3 tablespoons of heavy cream
- 1/4 cup finely chopped parsley
- Salt and Pepper to taste
Procedure:
Melt butter in a sauce pan and sauté shallots for approx. 2 minutes (until transparent). Add the mushrooms and sauté at high heat until limp (approx. 4 min.)
Add the white wine and reduce for 3-4 minutes (to an essence). Add Glace de Poulet Gold®, and stir with a whisk until dissolved. Add water and reduce to half. (about 3-4 min.)
Add cream and boil until sauce is thick enough to coat a spoon. (about 6-7 min.)
Blend in chopped parsley and serve over chicken or fish.
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