*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 very thick paste. I think maybe there is a typo in the amount of flour, and I would start with half a teaspoon and work up. I didn't want my rating to deter anyone from trying this! I put this with Easy Crispy Baked Chicken from this site, and we had a marvelous dinner! Thank you!
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 half & half with about 4 tablespoons of flour to make up for the liquid. I wanted more of a sauce and when I only added the 3/4 cup of half & half it was totally not a sauce. Which is why I added the 2 cups milk. Anyways. It was delicious and I loved it!! Will be making this again!
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 cooking the mushrooms in the butter before adding all ingredients. This provided enough for three generous servings of sauce over ravioli. I also added a tough of a mix of fresh-ground sea salt and garlic.
I've made this twice. The first time, exactly as written. The taste (with shiitake - lobster mushrooms are difficult to find) was very good, but a few tweaks the second time made it better. After cooking the mushrooms, I added the shallot and stirred over the heat for two minutes. Then, I added the flour and stirred again over the heat for another two minutes. This was to help the raw taste of the flour to become more rounded in the finished sauce. I added 2 Tb of beef stock (chicken would be all right, too, and will give a lighter flavor) to the heavy cream, then proceeded with the rest of the recipe as written. These measures only added a few minutes to prep time, but deepened the flavor to an intriguing complexity that remarkably complemented the steak over which it was served. It drew rave reviews .
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 become a regular for us.
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 make again.
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 correct the salt and pepper. We served on toasted French bread for lunch. Yum!!!
I made this to go with a bunch of veggies and meats I had left over from a fondue party. It was delicious!! I have never even heard of lobster mushrooms so ended up using button. I had to add a splash of cream because the sauce was REALLY thick. Tasted great though!