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.
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.
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.
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.
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