Shitake Mushroom Cream Sauce

I don’t know about you, but in most aspects of my life I have a go to.

Go to jeans.

Go to friend to vent to.

Go to alcoholic beverage.

I have been looking for a good go to sauce for a while and by Jove, I think I’ve got it.

This sauce would be great for any pasta and is perfect for chicken.

It doesn’t take much time to throw together but really brings you down to flavor town.

Yes, I just said that. Don’t pretend like your surprised.

You will need…

1 tablespoon olive oil

2 shallots, minced

3 tablespoons butter

3 tablespoons flour

¼ lb shitake mushrooms

¼ lb crimini mushrooms

2 cups chicken broth

½ cup cream

¼ cup Parmesan cheese

Start by heating the olive oil in a large sauté pan over medium heat.

When the oil is hot, add in the shallots and sauté just until they are soft. About 2 to 3 minutes.

Add in the butter and flour mixture and whisk it all together to make a rue.

Toss in both mushrooms and stir until the mushrooms are coated with the rue.

Cook the mushrooms down until they are very soft. About 7 to 10 minutes.

Add in the chicken brother and bring it to a simmer. Reduce until the liquid has reduced by about half.

Slowly stir in the cream and the Parmesan cheese until the sauce is smooth.

Toss with your favorite pasta, Mushroom and Pancetta Ravioli or some grille chicken.

Or just drink it with a straw. Your choice.

Love and Beer Floats

Angela