Wednesday, August 1, 2012

creamy mushroom sauce

8 oz mushrooms, cut
1/2 onion, finely chopped
1-2 garlic cloves, finely chopped
1/2 cup chicken stock
1 1/2 cups cream
2 tablespoons fresh dill

Heat up a pan and saute mushrooms, onion, and garlic in 2 TBS olive oil until mushroom starts to golden and the onion is soft. Add chicken stock, cream and fresh dill
Let simmer 5 minutes and season with (a lot of) salt and pepper. Serve with freshly grated parm cheese on top.

2 comments:

Sharon said...

I made this tonight, it was good! I used fresh parsley instead of dill cause that is all I had, it was good. I also added a couple TBS of flour to the sauce to make it thicker (pre-mixed with a little warm water).

Ruth Rodrigues said...

I used milk instead of cream with flour to thicken it. It was almost too mushrooms for me, bit I think the cream may fix that. Add lots of pepper and seasonings or it is bland.