This is one of my favorite sauce recipes. It is the best cream sauce you will ever have.

Mushroom Cream Sauce With Shallots

lobster mushrooms,

water

heavy whipping cream

all-purpose flour

Asiago cheese

minced

salt

black pepper

Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.


Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.


We thought this tasted outstanding!  I should give this fewer stars because of the fact that I think the flour:cream ratio is off.  When I put the flour into the cream, it immediately made a very thick paste.  I think maybe there is a typo in the amount of flour, and I would start with half a teaspoon and work up.  I didn't want my rating to deter anyone from trying this!  I put this with Easy Crispy Baked Chicken from this site, and we had a marvelous dinner!  Thank you!

I made this the other night and it was a hit! I didn't have lobster mushrooms so I used portabella and shiitake. I also didn't have heavy whipping cream so I used 2 cups of milk and 3/4 cup half & half with about 4 tablespoons of flour to make up for the liquid. I wanted more of a sauce and when I only added the 3/4 cup of half & half it was totally not a sauce. Which is why I added the 2 cups milk. Anyways. It was delicious and I loved it!! Will be making this again!

Flavors were great. My version created as a sauce for cheese ravioli was one box of mushrooms sliced with 1-1/2 cups of half and half and 6 t. flour 3 T Parmesan and 3 T butter as the base cooking the mushrooms in the butter before adding all ingredients. This provided enough for three generous servings of sauce over ravioli. I also added a tough of a mix of fresh-ground sea salt and garlic.

I've made this twice. The first time, exactly as written. The taste (with shiitake - lobster mushrooms are difficult to find) was very good, but a few tweaks the second time made it better. After cooking the mushrooms, I added the shallot and stirred over the heat for two minutes. Then, I added the flour and stirred again over the heat for another two minutes. This was to help the raw taste of the flour to become more rounded in the finished sauce. I added 2 Tb of beef stock (chicken would be all right, too, and will give a lighter flavor) to the heavy cream, then proceeded with the rest of the recipe as written. These measures only added a few minutes to prep time, but deepened the flavor to an intriguing complexity that remarkably complemented the steak over which it was served. It drew rave reviews .

I made this to pour over some chicken cordon blue that I had made, and it was a big hit. I only had button mushrooms, so those had to do, but the flavor was still amazing. This will definitely become a regular for us.

Really good! But agree that the cream:flour ratio is off. I used a cup of cream and 2T of flour. Also I added blanched broccolini to the sauce and served over spinach penne. Will definitely make again.

I used only 1 T of flour stirred into the sauteed leeks and mushrooms for 2 minutes then added 1/2&1/2 and stirred until it thickened. I omitted the cheese altogether and then I tasted to correct the salt and pepper. We served on toasted French bread for lunch. Yum!!!

yummy and easy. I added shrimp and served over vermicelli

This is the best sauce ever! With mushrooms, without mushrooms, it is delicious.

I think the flour ratio was off too. Next time use heavy cream and no flour at all.

mushroom cream sauce with shallots

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 3

Cost: $3.82 /serving

Author : Elle Mcgrath

Ingredients

Instructions

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