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Coffee Mushroom Cream Sauce

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Serves 4 (makes 2 1/2 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.