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Categories:
butter butter shallot portabella mushrooms vegetable broth white wine fresh thyme flour heavy cream Parmesan cheese fresh parsley salt
Viewed: 38 - Published at: 5 years agoIngredients
- 2 tablespoons butter, and
- 2 tablespoons butter
- 1 large shallot, minced
- 3 cups portabella mushrooms or 3 cups cremini mushrooms, cubed
- 1 1/2 cups vegetable broth
- 1/4 cup white wine
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons flour
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- salt and pepper
Method
- Melt the first amount of butter over medium heat and add the shallot, cook until tender.
- Add the mushrooms to the pot and cook until tender.
- Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.
- While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.
- Stir the flour into the butter until absorbed to make a roux.
- Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
- Stir in the heavy cream and parmesan cheese, and parsley.
- This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.
- Enjoy!
