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Mushroom Sauce for Meat or Poultry
  • Portobello
  • Mushrooms
Serves:   6
(serving size: 1/4 cup)

  • Prep Time:   15 minutes
  • Cook Time:   10 minutes
  • Total Time:   25 minutes


1 garlic clove, minced.

1 large shallot, small onion or 1 leek, thinly sliced
1 Tbl. olive oil
1½ Cups sliced mushrooms (4-6 ounces), though you can’t really have too many mushrooms
1 Cup broth (chicken or beef or vegetable) NOTE: I use less and boil it down.
1 tsp. Dijon mustard (less, if amount of mushrooms is on the small side)
1 tsp. tomato paste (or small tomato, finely chopped)
Splash of wine (whatever you’re having with the meal)
Salt & pepper to taste
Optional: grated orange rind


Mince garlic clove and set aside for 15 minutes before adding to pan. Cook shallot or onion 3-4 minutes in small amount of olive oil in sauté pan. Stir in mushrooms, some of the stock, cover and cook until soft (3-4 minutes). Add remaining broth and simmer. Whisk in mustard and tomato paste. Add wine and bring to boil.  Return to simmer and add garlic, thyme, and salt and pepper.  Cook a few minutes over high heat until sauce thickens (it’s best cooked down). This is easily made ahead of time, and it freezes well. Leftover is great in Shepard’s pie and pasta sauces.

The recipe works with any mushroom (the more the better), but I like to use Portobello & Cremini combination with beef and Cremini/white mushrooms with poultry and pork.

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