Creamy mushroom sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Finely chopped onion |
| ¼ | cup | Finely chopped carrot |
| 2 | Garlic cloves; minced | |
| 3 | teaspoons | Olive oil |
| ½ | teaspoon | Curry powder |
| 4 | cups | Chicken broth |
| 1 | Fresh rosemary sprig | |
| 2 | cups | Coarsely chopped mushrooms |
| 1 | tablespoon | Minced shallot |
| 1 | teaspoon | Fresh lemon juice |
| 2 | teaspoons | Minced fresh tarragon or 1 t |
Directions
Combine onion, carrot, 1 garlic clove and 1½ tsp. olive oil in heavy medium saucepan. Cook over low heat until veggies are tender, stirring frequently, about 8 minutes. Add curry powder and saute 2 minutes. Add stock and rosemary and bring to a boil. Reduce heat to medium and cook until reduced to 2 ½ cups, about 25 minutes. Strain through sieve set over bowl, pressing on solids. Heat remaining 1 ½ tsp. olive il in heavy large nonstick skillet over medium-low heat.
Add mushrooms and cook until almost no liquid remains in skillet, stirring frequently, about 10 minutes. Increase heat to medium-high.
Add shallot and remaining minced garlic and saute 5 minutes. Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes. Transfer to blender and blend until smooth, about 2 minutes.
Strain through a sieve, set over a saucepan. Mix in lemon juice.
Season to taste with pepper. (Can be prepared one day ahead. Cover and refrigerate.) Bring sauce to a simmer, mix in tarragon and serve.
Serve over grilled pork, veal or chicken.