Sunday, January 17, 2010

Lemon Mushroom Cream Sauce

I made this to go over some homemade raviolis we had made this past Christmas. It ended up being rather tasty. Hope you enjoy.

3 scallions, chopped

8 oz crimini mushrooms, halved and sliced

5 cloves garlic, minced

Rind and juice from two lemons

½ cup white wine

1 cup chicken stock, unsalted

½ stick of butter, unsalted

1 tbsp flour

1 shot of brandy

Small container of heavy whipping cream

Sea salt to taste

On medium heat, sauté the scallions, and mushrooms in olive oil until cooked, about 7 minutes. Add the wine to deglaze the sauce pan and add the garlic and the chicken stock. Bring to a simmer. Add the lemon juice and the brandy. In a small cup take the ½ stick of butter and the tbsp of flour and mash together. Scoop the mixture into the pan and stir until thoroughly melted. Simmer for about 5 – 7 minutes. Right before serving, pour in the whipping cream and the rind of the two lemons. Serve over raviolis.

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