Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Mushroom Sauce

Published Vanessa Pruett in myrecipes.com on April 2012

Plenty of sautéed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from medium-bodied white wine.  Try it with steak, roasted or grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot cooked rice or egg noodles.

Ingredients

Cooking spray
1 (8-ounce) package mushrooms
1 teaspoon chopped fresh thyme
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup white wine
2 teaspoons cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
Preparation

1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.

Note: Make sure the sauce is bubbling as it cooks so the cornstarch can effectively thicken it. A couple of tablespoons of butter round out the flavors and add richness to this sauce—stir it in off the heat so it blends in and emulsifies.

 

Source: http://www.myrecipes.com/recipe/mushroom-sauce-8