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Print this Recipe    Mushroom Cream

Jaeger Sauce
Mushroom Sauce with Cream

1 1/2 Tbsp. butter
1 medium onion, minced
1/2 pound white mushrooms, coarsely chopped
1/2 pound portabello mushrooms, coarsely chopped
2 cups stock
salt and ground black pepper
6 Tbsp. heavy cream
3 Tbsp. minced fresh parsley leaves

Heat butter in large saute pan over medium heat. Add onion; saute
until edges begin to brown, about 7 minutes. Add mushrooms and salt
and pepper to taste; saute to release flavors, 1 to 2 minutes.
Increase heat to medium-high. Add stock; simmer briskly until liquid
has reduced by half, about 10 minutes. Stir in cream; simmer until
sauce just starts to thicken, about 10 minutes. Stir in parsley,
adjust seasonings, and serve over entree.

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