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.
