Mushroom Cream Sauce With Shallots Recipe - Allrecipes.com
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
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • If you can not find lobster mushrooms, you can use any other kind. You can also use onion instead of shallot.
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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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Nutrition

  • 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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