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Mushroom Sauce

Photo: David Loftus
Yield Makes 6 servings

Ingredients

  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1½ pounds button mushrooms, sliced ½ inch thick
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon lemon zest
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 42 mg
  • calories 205
  • caloriesfromfat 75 %
  • carbohydrate 7 g
  • cholesterol 59 mg
  • fat 17 g
  • fiber 2 g
  • iron 1 mg
  • protein 5 mg
  • satfat 10 g
  • sodium 244 mg

How to Make It

  1. Melt the butter over medium heat in a heavy skillet. Add the onion and garlic and sauté until translucent, about 4 minutes. Add the mushrooms and cook until they release their liquid and begin to brown, about 10 minutes. Add the thyme, zest, and wine; simmer until the liquid is reduced by half, about 5 minutes. Add the broth, bring to a boil, and simmer 5 minutes. Stir in the cream, salt, and pepper. Simmer until the sauce lightly coats the back of a spoon.