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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mushroom Cream Sauce Recipe

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This recipe for Mushroom Cream Sauce is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ Cups Sliced Mushrooms (I used Brown & White Mushrooms)
1 Cup Vegetable Stock (I used Mushroom Stock)
¼ Cup Heavy Cream
1 Tablespoon Fresh Chives, diced
½ Teaspoon Dried Thyme
¼ Cup Parmesan Cheese, grated
1 Teaspoon Garlic, finely minced
1 Tablespoon Unsalted Butter
2 Tablespoon Olive Oil
Salt and Pepper to taste
Directions:
Directions:
Melt butter in a large saucepan with olive oil over medium heat. Add garlic, chives, thyme and mushrooms and cook until tender. Add stock and heat on medium-high. Once the stock comes to a slow boil reduce heat and add cream. Simmer for 1-2 minutes. Toss in cheese. Season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
Fantastic on stuffed chicken and pasta :)

 

 

 

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