Mushroom Cream Sauce Recipe

[Dicing mushrooms into spoon-sized chunks]

Here's the recipe for Jared's amazing cream sauce. Serves 80.

40 c diced oyster mushrooms
2 1/2 lbs salted sweet cream butter
3 c chicken stock
4 c half and half
1 bottle merlot
14 T dried thyme
1 T salt
1 T ground black pepper
3 T sage
1 T oregano

Collect, wash and dice the mushrooms.
Melt butter at high heat in a huge wok.
Add the mushrooms all at once.
When they're half cooked, add the thyme.

In another bowl, combine half & half, chicken stock, wine, salt, pepper.

When the mushrooms are cooked and giving off liquid, add the bowl of liquid ingredients. When it boils, add the sage and oregano. Continue cooking on high heat, stirring constantly,
to reduce the mixture until it's creamy and the butter blends with the milk. (About an hour)

[That's a lot of mushrooms!]

[The sauce is cooking down]

This sauce could be served over pasta or baked into a casserole. We'll let the gathering chefs decide how they want it presented.

We passed around a bowl of the sauce like it was soup. It is unbelivably delicious. The flavors all meld to create a sweet and flavorful sauce. Yum!

Related Post:
Oyster Mushroom Bounty