Recipe by Elle Mcgrath
"This is one of my favorite sauce recipes. It is the best cream sauce you will ever have."
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lobster mushrooms, cut into cubes
heavy whipping cream
grated Asiago cheese
ground black pepper
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Cream Sauce With Shallots
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 100
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