Mushroom and Artichoke Sauce

Mushroom and Artichoke Sauce

Mushroom and Artichoke Sauce

Recipe by Lucy ChesnaCourse: SaucesDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • 1 small onion, finely diced

  • 1 tablespoon butter and olive oil

  • 2 packages of white mushrooms, washed and thinly cut

  • Salt and pepper to taste

  • 2 cloves garlic (minced)

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried rosemary

  • ½ cup white wine

  • ½ cup of chicken broth

  • ⅔ cup heavy cream

  • 1 tablespoon xanthan gum

  • 3 tablespoons parsley

  • 1 can quartered artichoke hearts ( cut of stems and dice it)

Directions

  • In a pan, add butter and olive oil then sauté onions and garlic for a few minutes
  • Add the mushrooms and cook for about 5 minutes
  • Then add white wine, chicken broth and all the seasonings. Stir well and let it simmer for about 10 minutes
  • Add the cream and xanthan gum
  • Mix well and till the sauce has thickened
  • Notes before starting
  • You can omit wine and add 1-2 cups of chicken broth
  • Omit chicken broth for veggie to make it vegan
  • If you don’t have xanthan gum, you can use cornstarch with water or psyllium husk powder
  • You can use 2 shallots if you don’t like onions
  • Omit heavy cream with non dairy free milk like coconut, cashew or almond

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