Sauteed Mushrooms in Champagne Sauce

By HeatherS

Ingredients

• 1 1/2 cups half-and-half
• 2 Tbsp. roux*
• 2 bay leaves
• 1 Tbsp. butter
• 2 Tbsp. finely chopped onion
• 1/2 cup champagne
• 1/2 tsp. chicken base
• 1/2 cup whipping cream
• 1 Tbsp. butter
• 1 lb. cremini mushrooms, quartered
• 1 Tbsp. chopped parsley
• 1 1/2 tsp. chopped fresh tarragon
• 1 1/2 tsp. chopped fresh thyme

Details

Servings 6

Preparation

Step 1

In a small saucepan heat half-and-half, roux and bay leaves over medium-high heat, stirring constantly, until mixture comes to a boil. Keep warm. In medium saucepan melt butter over medium-high heat until hot. Stir in onion; cook until onion is tender. Stir in champagne and half-and-half mixture. Reduce heat to low; simmer 20 minutes. Stir in chicken base and cream. Strain; keep warm.

In large frying pan melt butter over medium-high heat until hot. Add mushrooms; cook until tender, stirring often. Stir mushrooms into warm sauce; add chopped parsley, tarragon and thyme. Season to taste with salt and pepper.

Tip: Steam mushrooms for 1 '/2 minutes before sauteing to preserve white color.
*roux recipe under sauces, stocks and dressing cookbook