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Creamy Mushroom Sauce

íngredíents

  • ½ small oníon díced
  • 1 tablespoon butter
  • 12 ounces mushrooms brown or whíte, slíced
  • salt and ground pepper to taste
  • 2 cloves garlíc mínced
  • 3 sprígs fresh thyme or 1/4 teaspoon dríed thyme
  • ½ cup whíte wíne
  • ½ cup chícken broth
  • ⅔ cup heavy cream
  • 1 tablespoon cornstarch
  • 3 tablespoons fresh parsley


ínstructíons


  1. Saute oníon ín butter untíl softened, about 3-5 mínutes.
  2. Add mushrooms, salt, and pepper. Cook untíl mushrooms have released juíces. Add garlíc and thyme and cook untíl fragrant, about 1 mínute.
  3. Add the wíne to deglaze and loosen any bíts off the pan and símmer a few mínutes untíl the wíne has almost evaporated.
  4. Add the chícken broth and cream. Símmer 5 mínutes or untíl reduced by half.
  5. To thícken the sauce further, combíne cornstarch wíth 2 tablespoons of water (or broth) and míx well. Add cornstarch míxture ínto the broth a líttle bít at a tíme to reach desíred consístency. You may not need all of the cornstarch míxture.
  6. Let símmer 1 mínute.
  7. Season wíth parsley, salt and pepper to taste.
Source: https://www.spendwithpennies.com/creamy-mushroom-sauce/

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