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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My husband and I love mushrooms. This sauce is practically mushroom essence. It's great on pasta, with steak, pork chops, chicken or try on top of hamburgers. Note- Any mushroom varieties will work the key is to have a few different types. The optional cream I use only if serving as a pasta sauce. Ingredients:
3 tablespoons butter |
2 garlic cloves, crushed |
1/2 teaspoon ground nutmeg |
1 lb button mushroom, diced |
1 portabella mushroom, gills removed and diced |
1/2 lb dried porcini mushrooms, reconstituted and diced (save liquid) |
1/2 lb oyster mushroom, diced |
2 (14 ounce) cans chicken stock, vegetable works too |
3 tablespoons heavy cream (optional) |
salt and pepper |
Directions:
1. Saute mushrooms in stockpot with the butter, garlic and nutmeg. Let the mushrooms cook until soft and most of the moisture from the mushrooms has cooked out.
2. Add the stock 1/2 can at a time, let reduce before adding more, repeat until all the stock is used.
3. When last of the stock has been added, reduce by half and add the cream (if using). Serve as desired.
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