Creamy mushroom sauce

1 servings

Ingredients

Quantity Ingredient
¼ cup Finely chopped onion
¼ cup Finely chopped carrot
2 Garlic cloves; minced
3 teaspoons Olive oil
½ teaspoon Curry powder
4 cups Chicken broth
1 Fresh rosemary sprig
2 cups Coarsely chopped mushrooms
1 tablespoon Minced shallot
1 teaspoon Fresh lemon juice
2 teaspoons Minced fresh tarragon or 1 t

Directions

Combine onion, carrot, 1 garlic clove and 1½ tsp. olive oil in heavy medium saucepan. Cook over low heat until veggies are tender, stirring frequently, about 8 minutes. Add curry powder and saute 2 minutes. Add stock and rosemary and bring to a boil. Reduce heat to medium and cook until reduced to 2 ½ cups, about 25 minutes. Strain through sieve set over bowl, pressing on solids. Heat remaining 1 ½ tsp. olive il 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 saute 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. (Can be prepared one day ahead. Cover and refrigerate.) Bring sauce to a simmer, mix in tarragon and serve.

Serve over grilled pork, veal or chicken.

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