Empty My Fridge
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Ingredients
- Butter1 tbsp
- Shallot · minced2 tbsp
- Mushroom · sliced2 cups
- Salt
- Garlic · chopped1–2 tbsp
- Tarragon · chopped2 tbsp
- Balsamic vinegar2 tbsp
- Red wine1 cup
- Chicken stock1 ½ cups
- Cornstarch1–2 tbsp
- Cream3 tbsp
- Parsley · chopped1 tbsp
Instructions
- Heat the butter in a saucepan. When hot, add the shallots and cook until lightly golden. Add the mushrooms and salt and cook until they release most of their water, about 7 to 10 minutes.
- Add the herbs and garlic. When fragrant (about 15 to 20 seconds), add the vinegar and wine and reduce until about half remains.
- Add the stock and simmer for 15 to 20 minutes.
- Add the cream and parsley if using.
- Adjust the thickness with butter or cornstarch, and at the end stir in as much butter as you like.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.