Saturday, June 14, 2008
Mushroom and Shallot Sauce
Here's an EASY recipe that we learned from Rachel Ray's show the other day. It is so EASY that I remembered it from just watching the show. We made it last night and it was soooo good! And, did I mention EASY? That's the only way I'll cook.
2 TBSP Extra Virgin Olive Oil
1 cup sliced mushrooms (any kind you like)
3 Shallots sliced
1 TBSP Flour
3/4 Cup White Cooking Wine
3/4 Cup Chicken Broth
Saute mushrooms and shallots in the olive oil over medium high heat. When they cook down (about 5 minutes), whisk in flour. Add the White Cooking Wine and Chicken Broth and stir as it thickens. That's it! Serves: 2
We eye-balled everything and it was easier than getting out the measuring cups. We poured this over Chicken breasts and wild rice and it was awesome! It has a lot of flavor, so you could thin it out with the liquids a little bit and serve probably 4 people.