Skip to main content New<> this month
Get the Allrecipes magazine

Mushroom Cream Sauce With Shallots

Rated as 4.43 out of 5 Stars
0

"This is one of my favorite sauce recipes. It is the best cream sauce you will ever have."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 123
Original recipe yields 3 servings

Directions

{{model.addEditText}} Print
  1. Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
  2. Whisk cream and flour into mushrooms until flour is incorporated. Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

Footnotes

  • Cook's Note:
  • If you can not find lobster mushrooms, you can use any other kind. You can also use onion instead of shallot.

Nutrition Facts


Per Serving: 123 calories; 11.1 4.1 2.5 40 454 Full nutrition

Explore more

Reviews

Read all reviews 19
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

We thought this tasted outstanding! I should give this fewer stars because of the fact that I think the flour:cream ratio is off. When I put the flour into the cream, it immediately made a ver...

Most helpful critical review

I think the flour ratio was off too. Next time, use heavy cream and no flour at all.

Most helpful
Most positive
Least positive
Newest

We thought this tasted outstanding! I should give this fewer stars because of the fact that I think the flour:cream ratio is off. When I put the flour into the cream, it immediately made a ver...

I made this the other night and it was a hit! I didn't have lobster mushrooms, so I used portabella and shiitake. I also didn't have heavy whipping cream, so I used 2 cups of milk and 3/4 cup ha...

Flavors were great. My version created as a sauce for cheese ravioli, was one box of mushrooms, sliced, with 1-1/2 cups of half and half and 6 t. flour, 3 T Parmesan, and 3 T butter as the base...

Really good! But agree that the cream:flour ratio is off. I used a cup of cream and 2T of flour. Also, I added blanched broccolini to the sauce and served over spinach penne. Will definitely mak...

I made this to pour over some chicken cordon blue that I had made, and it was a big hit. I only had button mushrooms, so those had to do, but the flavor was still amazing. This will definitely b...

I used only 1 T of flour, stirred into the sauteed leeks and mushrooms for 2 minutes, then added 1/2&1/2 and stirred until it thickened. I omitted the cheese altogether and then I tasted to corr...

I really enjoyed this recipe, it's quick and the simpleness of the sauce really highlights the flavor of the mushrooms. I read other reviews and made changes based on what I had on hand; did not...

It was good but I put it on mushroom ravioli next time I will put it on cheese ravioli.

I cooked chicken breast and thigh in butter and Italian and garlic seasoning and added it at the end.