Mushroom Cream Sauce With Shallots

Mushroom Cream Sauce With Shallots

Elle Mcgrath

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

25 m servings 123 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

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

Read all reviews 12
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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 ver...

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 ha...

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...

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 b...

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 mak...

excellent recipe, I used half&half & whip cream and of course sherry!

It is always a fabulous sauce! We love it on pork roast! I use half and half because I usually have that in stock. I also buy the gourmet blend of mushrooms at my grocer. Very easy way to ramp ...

This is a delicious cream sauce. I only had canned mushrooms, so I used them, sauteed in a bit of butter, and it was fine. Like others, I found the quantities way off. For that much flour, you ...

I used only 1 T of flour, stirred into the sauteed leeks and mushrooms for 2 minutes, then added 1/2&1/2 and stirred until it thickened. I omitted the cheese altogether and then I tasted to corr...

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