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Wild Mushroom Sauce Recipe

Wild Mushroom Sauce Recipe

8 servings



2 cups chopped or sliced wild mushrooms (portobello, shiitake, cremini, etc)

1/4 cup finely chopped shallots or green onions

2 cloves garlic, minced

1/3 cup dry sherry or water

2-3 tablespoons lemon juice

1/2 teaspoon dried thyme leaves

2 cups reduced-sodium vegetable broth

2 tablespoons cornstarch

Salt and pepper, to taste


Saute mushrooms, shallots, and garlic in lightly greased medium saucepan until tender, 5 to 8 minutes. Stir in sherry, lemon juice, and thyme, heat to boiling. Reduce heat and simmer, uncovered, until mushrooms are tender and liquid is gone, about 5 minutes. Stir in combined broth and cornstarch, heat to boiling. Boil, stirring until thickened, about 1 minute. Season to taste with salt and pepper.

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