This is a great starter recipe. I made just as directed but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil then 1/2 a red onion (not a fan of shallots) then 3 cloves finely minced garlic. I used regluar white sliced mushrooms (that is what I had on hand) and double the amount of sage. I used 1/2 cup cream as directed but found that it wouldn't cook down. I added a bit of chicken stock (1 turn of the pan) & let simmer. Then added 1 tbl of flour to thicken. Topped with green onions. Turned out to be fantastic!!!! This sauce is very versatile. It would go well with chicken or pork. This is a great recipe. THANK YOU! I am going to put this in my monthly rotation of recipes.
This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour whether in the sauce or sprinkled on top as garnish...Ok...to be fair I did add parmesan:) and that was good advice...I would make again.
This was easy & very tasty. I had trouble finding oyster mushrooms & substituted portabellas-made the sauce very dark & rich. I also used 1/2 & 1/2 instead of cream to reduce the fat. It was a wonderful way to use my fresh sage & I'd serve it to company!
This was so easy to make! I only used half the sage it called for and it was plenty! I also added parmesan cheese into the mushroom/cream mixture to make it more creamy - it gave it much more flavor. I also used regular mushrooms as they're much cheaper. I'll definitely make this again!
This turned out to be an excellent mushroom cream sauce. I used a little less sage added bacon bits and added a pinch of italian herb mix. It was wonderful
You can use fat free half and half for less fat and calories...it's still very delicious!
I made this as a side dish to some chicken a few nights ago and the end result was good. I doubled the amount of shallot used and I used table cream instead of heavy cream and everything turned out just fine. I might make this dish again but if I do I will not use oyster mushrooms. They are very expensive and IMHO cremini's or even white mushrooms would be just as tasty. Also I will increase the amount of fresh sage used as we found the flavour to be a little too subtle.
If i try this again i would reduce the sage. Too strong of a flavor for my taste.
A perfectly servicable recipe but a little lacking in flavor and interest. I'd be tempted to add some white wine to the sauce if I made it again.
