Mushroom Cream Sauce With Shallots

Mushroom Cream Sauce With Shallots

6
Elle Mcgrath 0

"This is one of my favorite sauce recipes. It is the best cream sauce you will ever have."

Ingredients

25 m {{adjustedServings}} servings 123 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
  2. Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

Footnotes

  • Cook's Note:
  • If you can not find lobster mushrooms, you can use any other kind. You can also use onion instead of shallot.
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Reviews

6
  1. 6 Ratings

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We thought this tasted outstanding! I should give this fewer stars because of the fact that I think the flour:cream ratio is off. When I put the flour into the cream, it immediately made a ver...

I made this the other night and it was a hit! I didn't have lobster mushrooms, so I used portabella and shiitake. I also didn't have heavy whipping cream, so I used 2 cups of milk and 3/4 cup ha...

Flavors were great. My version created as a sauce for cheese ravioli, was one box of mushrooms, sliced, with 1-1/2 cups of half and half and 6 t. flour, 3 T Parmesan, and 3 T butter as the base...