Creamy Mushroom-Artichoke Sauce

Southern Living


Makes about 2 1/2 cups


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2 tablespoons butter
1 tablespoon vegetable oil
1 (8-ounce) package sliced mushrooms
1/2 cup chopped onion (about 1/2 onion)
2 garlic cloves, minced
3/4 cup chicken broth
1 (8-ounce) package cream cheese, softened*
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
2 tablespoons fresh lemon juice
1/8 to 1/4 teaspoon ground red pepper


Prep: 15 Minutes
Cook: 12 Minutes

Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic, and sauté 5 to 7 minutes or until tender. Stir in chicken broth and cream cheese, and cook, stirring constantly, 2 to 3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice, and red pepper. Reduce heat to low, and cook 2 minutes or until mixture is hot.

*1 (8-ounce) package 1/3-less-fat cream cheese may be substituted.

Created date

November 2005