2 tablespoons extra virgin olive oil, or coconut oil
8 ounces cremini mushrooms, thinly sliced
1 large shallot, finely chopped
3/4 cup chicken broth
1 tablespoon butter
Optional- 1 tablespoon finely chopped fresh herb (try chives, parsley, basil or thyme)
Instructions
Warm the oil/butter over medium-high heat in a large skillet or saucepan. The pan should be large enough so that the mushrooms can be spread out in one layer. If the mushrooms are crowded on top of one another, there will be too much moisture and they won’t brown as well.
Add mushrooms and shallot. Saute until soft and golden, about 7 minutes. Stir occasionally, but not too much.
Add stock. Simmer rapidly for five minutes.
Remove from heat. Stir in butter and fresh herbs.
Originally Submitted
2/18/2013
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