Mushroom Sauce
Mushroom Sauce for chicken, steak or pork.
Servings: 4 servings
Calories: 203kcal
Ingredients
- 8 ounces mushrooms sliced or quartered, depending on size.
- 2 shallots minced, about 1/3 cup
- 4 Tablespoons butter divided
- 2 Tablespoons olive oil
- 2 Tablespoons flour (gluten free flour may be substituted)
- 1 Tablespoon fresh thyme leaves chopped
- Kosher salt and white pepper to taste
- 1 cup chicken broth (or vegetable broth for a vegetarian version)
Instructions
- In a medium sized skillet over a medium heat, melt 2 Tablespoons butter and 2 Tablespoons olive oil. Add shallots, mushrooms and fresh thyme and sauté, stirring frequently, about 5 minutes, or until mushrooms are tender.
- Remove mushrooms and shallots from skillet, but do not wipe. 2 Tablespoons butter and 2 Tablespoons flour and stir over medium heat for about 2 minutes. Adjust heat so that butter and flour do not brown. The roux should be pale golden
- Slowly add in the broth, whisking to incorporate. Cook for about 5 minutes, or until sauce is desired consistency. If you'd like a thicker sauce, add less broth. For a thinner sauce, add a bit more. Add sautéed mushrooms and serve over meat, chicken or pork.