Coffee Mushroom Cream Sauce

Coffee Mushroom Cream Sauce Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Time: 25 minutes, plus 3 hours to steep. Steep coffee beans in cream to make the base for an absolutely delicious sauce to go with roast chicken and egg noodles.


Serves 4 (makes 2 1/2 cups)

Recipe from


Nutritional Information

Calories 538
Caloriesfromfat 92 %
Protein 5.2 g
Fat 55 g
Satfat 29 g
Carbohydrate 11 g
Fiber 1.5 g
Sodium 55 mg
Cholesterol 163 mg


1 pt. whipping cream
1/2 cup coffee beans
3 tablespoons olive oil
3 shallots, sliced
1 pound button or cremini mushrooms, quartered
Kosher salt and freshly ground black pepper


1. In a medium saucepan, bring cream and coffee beans to a simmer over high heat. Remove from heat and let sit 3 hours, stirring occasionally.

2. In a large frying pan, heat olive oil over medium-high heat. Add shallots and mushrooms and cook, stirring often, until browned and softened, about 10 minutes.

3. Pour reserved cream through a strainer into pan with mushrooms; discard coffee beans. Simmer until cream is reduced slightly, about 10 minutes. Season to taste with salt and pepper.

Note: Nutritional analysis is per serving.

February 2009
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