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Creamy Mushroom Sauce
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Creamy Mushroom Sauce

Date Added: May 17, 2021


1/4 Cup Onion
1/4 Cup Carrot
2 Unit Cloves Of Garlic minced
3 Teaspoons Olive Oil or corn oil
1/2 Teaspoon Curry Powder to taste
4 Cups Chicken Broth (preferably home-made)
1 Unit Fresh Rosemary
2 Cups Mushrooms
1 Tablespoon Shallot
1 Teaspoon Fresh Lemon Juice to taste
2 Teaspoons Fresh Tarragon or 1 t
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1. Combine onion, carrot, 1 garlic clove and 1 1/2 tsp.

2. olive oil in heavy medium saucepan. Cook over low heat until veggies are tender, stirring frequently, about 8 minutes.

3. Add curry powder and saute 2 minutes. Add stock and rosemary and bring to a boil.

4. Reduce heat to medium and cook until reduced to 2 1/2 cups, about 25 minutes.

5. Strain through sieve set over bowl, pressing on solids.

6. Heat remaining 1 1/2 tsp. olive il in heavy large nonstick skillet over medium-low heat.

7. Add mushrooms and cook until almost no liquid remains in skillet, stirring frequently, about 10 minutes.

8. Increase heat to medium-high. Add shallot and remaining minced garlic and saute 5 minutes.

9. Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes.

10. Transfer to blender and blend until smooth, about 2 minutes.

11. Strain through a sieve, set over a saucepan.

12. Mix in lemon juice. Season to taste with pepper.

13. (Can be prepared one day ahead. Cover and refrigerate).

14. Bring sauce to a simmer, mix in tarragon and serve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Mushroom, MSG, Poultry, Sulfites, Garlic, Fructose Malabsorption, Rosemary, Onion, Olive Oil allergies.
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