Mushroom Sauce | PCC Natural Markets

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Mushroom Sauce

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Sauté mushrooms in oil over medium-high heat until they start to brown; add shallots, garlic clove, thyme and sauté for 2 minutes. Add white wine and reduce until it is almost completely evaporated and then add heavy cream and bring to a simmer. Mix arrowroot in cold water and add to sauce. Simmer and stir until thickened. Remove thyme sprig and garlic clove; then season with salt and white pepper. Stir in cube of butter and serve.


The arrowroot method can be omitted if you reduce the cream over medium-high heat until desired thickness is reached. The arrowroot method works well for larger batches.

Recipe by Blake Caldwell, Executive Chef for 2009 PCC fall member meeting

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