Mushroom Cream Sauce With Shallots Recipe -
Mushroom Cream Sauce With Shallots Recipe
  • READY IN 25 mins

Mushroom Cream Sauce With Shallots

Recipe by  

"This is one of my favorite sauce recipes. It is the best cream sauce you will ever have."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
  2. Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.
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  • Cook's Note:
  • If you can not find lobster mushrooms, you can use any other kind. You can also use onion instead of shallot.

Reviews More Reviews

Mar 21, 2013

We thought this tasted outstanding! I should give this fewer stars because of the fact that I think the flour:cream ratio is off. When I put the flour into the cream, it immediately made a very thick paste. I think maybe there is a typo in the amount of flour, and I would start with half a teaspoon and work up. I didn't want my rating to deter anyone from trying this! I put this with Easy Crispy Baked Chicken from this site, and we had a marvelous dinner! Thank you!

May 14, 2013

I made this the other night and it was a hit! I didn't have lobster mushrooms, so I used portabella and shiitake. I also didn't have heavy whipping cream, so I used 2 cups of milk and 3/4 cup half & half with about 4 tablespoons of flour to make up for the liquid. I wanted more of a sauce and when I only added the 3/4 cup of half & half it was totally not a sauce. Which is why I added the 2 cups milk. Anyways. It was delicious and I loved it!! Will be making this again!

Sep 27, 2013

Flavors were great. My version created as a sauce for cheese ravioli, was one box of mushrooms, sliced, with 1-1/2 cups of half and half and 6 t. flour, 3 T Parmesan, and 3 T butter as the base, cooking the mushrooms in the butter before adding all ingredients. This provided enough for three generous servings of sauce over ravioli. I also added a tough of a mix of fresh-ground sea salt and garlic.

Jul 11, 2015

Really good! But agree that the cream:flour ratio is off. I used a cup of cream and 2T of flour. Also, I added blanched broccolini to the sauce and served over spinach penne. Will definitely make again.

Jul 01, 2015

This recipe was delicious! However, I did make some changes. I did add the cream, flour, and cheese according to how thick I wanted it. My family really liked it and I will be making it again!

Apr 07, 2015

This was awesome! I did not use the milk/flour combination, I used a tub of Creme Fraiche with the heavy cream since I had it on hand. Had it over grilled pork chops, but this could easily work with chicken as well.

Mar 02, 2015

I made this to go with a bunch of veggies and meats I had left over from a fondue party. It was delicious!! I have never even heard of lobster mushrooms, so ended up using button. I had to add a splash of cream because the sauce was REALLY thick. Tasted great though!

Dec 22, 2014

I made this to pour over some chicken cordon blue that I had made, and it was a big hit. I only had button mushrooms, so those had to do, but the flavor was still amazing. This will definitely become a regular for us.


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  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 454 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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