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Mushroom Cream Sauce With Shallots

Mushroom Cream Sauce With Shallots

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Elle Mcgrath

Elle Mcgrath

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

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  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Marianne
6

Marianne

3/21/2013

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 very thick paste. I think maybe there is a typo in the amount of flour, and I would start with half a teaspoon and work up. I didn't want my rating to deter anyone from trying this! I put this with Easy Crispy Baked Chicken from this site, and we had a marvelous dinner! Thank you!

BuildingBloxs
3

BuildingBloxs

5/14/2013

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 half & half with about 4 tablespoons of flour to make up for the liquid. I wanted more of a sauce and when I only added the 3/4 cup of half & half it was totally not a sauce. Which is why I added the 2 cups milk. Anyways. It was delicious and I loved it!! Will be making this again!

JanetKathryn
1

JanetKathryn

9/27/2013

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, cooking the mushrooms in the butter before adding all ingredients. This provided enough for three generous servings of sauce over ravioli. I also added a tough of a mix of fresh-ground sea salt and garlic.

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