Mushroom Cream Sauce

July 6, 2018 – I love mushrooms.  Love’em.  I put them in all sorts of dishes.  And I use them as the star of many sauces, soups, pastas.  You name it.

I had some chicken thighs to be roasted.  And, wouldn’t you know it?  I also had some mushrooms.  And some heavy cream.  A  mushroom cream sauce is terrific with chicken.

I use chicken thighs because I prefer them to breasts.  But either, or a combination of both, will work just fine married to this sauce.

For spices, I decided to use what I call my “gumbo” spices.  Parsley, sage, rosemary, and thyme.  Yeah, just like the Simon and Garfunkel song.  Easy to remember.

I don’t specify the kind of mushroom for this sauce.  Use your favorite.

This is quick and easy and delicious.

Mushroom Cream Sauce

2 tablespoons butter

1 – 2 tablespoon olive oil

Molly likes chicken & mushrooms, too!

3 tablespoons flour

1 shallot, minced

1/4 cup parsley, chopped

1 tablespoon sage

1 tablespoon rosemary

1tablespoon thyme

8 ounces mushrooms, sliced

2 cups chicken broth

1 cup heavy cream

Salt & pepper to taste

In a heavy skillet, melt the butter and warm the olive oil over moderate heat.

Add the flour and stir to make a blonde roux.  In other words, don’t let it darken.

When the oils and flour are combined, toss in the shallot, parsley, sage, rosemary and thyme.  Continue stirring to thoroughly coat all the ingredients.  If it becomes too dry, add another tablespoon of olive oil.

When the shallot and mushrooms are beginning to soften and spots of light browning begin to show, pour in the stock and cream.  Stir to combine as the liquids come to a boil.

Lower the heat and simmer, stirring occasionally, as the sauce thickens.  You don’t want it too thin or too thick.  It will probably take about five to seven minutes on an easy simmer but you should keep an eye on it.

When it reaches the desired consistency, season to taste with salt and pepper.

Serve with your choice of chicken pieces.

Bon temps!

 

 

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