Title: Creamy Mushroom Sauce
Categories: Sauce
Yield: 1 Servings
| 1/4 | c | Finely chopped onion |
| 1/4 | c | Finely chopped carrot |
| 2 | | Garlic cloves; minced |
| 3 | ts | Olive oil |
| 1/2 | ts | Curry powder |
| 4 | c | Chicken broth |
| 1 | | Fresh rosemary sprig |
| 2 | c | Coarsely chopped mushrooms |
| 1 | tb | Minced shallot |
| 1 | ts | Fresh lemon juice |
| 2 | ts | Minced fresh tarragon or 1 t |
Combine onion, carrot, 1 garlic clove and 1 1/2 tsp. olive oil in heavy
medium saucepan. Cook over low heat until veggies are tender, stirring
frequently, about 8 minutes. Add curry powder and saute 2 minutes. Add
stock and rosemary and bring to a boil. Reduce heat to medium and cook
until reduced to 2 1/2 cups, about 25 minutes. Strain through sieve set
over bowl, pressing on solids. Heat remaining 1 1/2 tsp. olive il in heavy
large nonstick skillet over medium-low heat. Add mushrooms and cook until
almost no liquid remains in skillet, stirring frequently, about 10 minutes.
Increase heat to medium-high. Add shallot and remaining minced garlic and
saute 5 minutes. Add strained stock and boil until liquid is reduced to 2
cups, about 10 minutes. Transfer to blender and blend until smooth, about 2
minutes. Strain through a sieve, set over a saucepan. Mix in lemon juice.
Season to taste with pepper. (Can be prepared one day ahead. Cover and
refrigerate.) Bring sauce to a simmer, mix in tarragon and serve. Serve
over grilled pork, veal or chicken.