Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- 8 ounces mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley
Special Equipment Needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Melt the butter in a large skillet over medium heat.
2. Add the chopped shallot and sauté until softened, about 2-3 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Pour in the white wine and broth and bring to a simmer.
5. Cook until the liquid has reduced by half, about 5-7 minutes.
6. Stir in the heavy cream and continue to simmer until the sauce has thickened, about 5-7 minutes.
7. Season with salt and pepper to taste.
8. Stir in the chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 1/2 cups of sauce, enough for 4 servings
Nutritional information:
Calories: 190
Fat: 16g
Protein: 3g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 200mg
Substitutions for ingredients:
- Shallot can be substituted with 1/4 cup finely chopped onion.
- White wine can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk for a lighter sauce.
Variations:
- Add 1-2 cloves of minced garlic for extra flavor.
- Use different types of mushrooms, such as shiitake or cremini, for a different taste.
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute the parsley with thyme or rosemary for a different herb flavor.
Tips and Tricks:
- Make sure to slice the mushrooms evenly so they cook evenly.
- Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the best flavor.
- Don't let the sauce boil too vigorously or it may curdle.
Storage Instructions:
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the sauce over grilled or roasted chicken, steak, or fish.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of grated Parmesan cheese.
Pairings:
Pair with a glass of white wine, such as Sauvignon Blanc or Chardonnay.
Suggested Side Dishes:
Serve with roasted vegetables, mashed potatoes, or crusty bread.
Troubleshooting Advice:
If the sauce is too thin, simmer it for a few more minutes until it thickens. If it's too thick, add a splash of broth or cream to thin it out.
Food Safety Advice:
Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
Food History:
Mushroom sauces have been a popular addition to dishes for centuries, with variations found in many different cuisines around the world.
Flavor Profiles:
This sauce is creamy, savory, and slightly tangy from the white wine.
Serving Suggestions:
Serve the sauce hot over your favorite protein or vegetable dish.
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