Becca’s No Garlic Creamy Rustic Mushroom Sauce

By Becca Vail 08/23/16

Ingredients:

• 1 lb. mushrooms, sliced (washed and dried)
• ½ c butter, salted
• ⅓ c cream
• 1 tsp onion powder
• 1 tsp minced onion 
• ⅓ c Moscato wine
• ⅛ tsp paprika
• ⅛ tsp salt (to taste)
• 1/16  tsp pepper (to taste)
• ½ c parsley, fresh (chopped, or 1 tsp parsley flakes)
• 1 Tbs cornstarch
• 1 Tbs water (cold) 

Directions:

1. In a large skillet on medium heat, sauté the mushrooms with the butter until the mushrooms are slightly golden.
2. When the mushrooms are cooked, slowly stir in the cream.
3. Stir in the onion powder, minced onion, wine, paprika, salt, and pepper.
4. Simmer for 3 minutes, then add the parsley.
5. In a separate bowl, stir the cornstarch and cold water together until the cornstarch is dissolved.
6. Add cornstarch to mixture.
7. Allow the sauce to simmer for another 2 minutes or until thick.
8. Serve over chicken, beef, or almost anything.

Whole chanterelle mushrooms shown

  

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