1/4 cup butter
1/2 pound mushrooms, sliced
1 teaspoon soy sauce
3/4 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Melt the butter in a large skillet. Sauté the mushrooms until tender. Stir in the soy sauce, cream and mustard. Bring to a slow boil on medium heat; cook until the sauce has thickened, stirring frequently. Add the paprika and parsley. Season to taste.
Makes 3 servings
Do not freeze
NOTE: Reheating is not recommended. The sauce separates and becomes oily, but still tastes good.
Per Serving: 363 Calories; 38g Fat; 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This sauce is very tasty and is nice served over chicken breasts, hamburger patties, steak, veggies, etc.
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