Ingredients
- 4 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
Directions
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Melt the first 2 Tbsp of butter over medium heat and add the shallot, cook until tender.
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Add the mushrooms to the pot and cook until tender.
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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.
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While the sauce is simmering, in a separate pot melt the remaining 2 Tbsp of butter over medium heat.
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Stir the flour into the butter until absorbed to make a roux.
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Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.
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Stir in the heavy cream and parmesan cheese, and parsley.This can be served over rice or pasta — but it can also be eaten by itself as a stew.Yield: 4-6 servings
Recipe taken from www.food.com
Yummy. I will have to try it. Thanks for sharing the recipe. 🙂