Creamy Mushroom Sauce With or Without Meat
Talking turkey, this is the delicious way to serve your leftover turkey after a holiday. It also works really well with pork. This creamy dish can be served on its own or poured over mashed potatoes, rice, or pasta. It pairs very well with our 2018 Malbec from Sonoma Mountain.
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced
- 1 small white onion, chopped
- 4 tbsp butter
- 1/4 cup cold water
- 2 tbsp all-purpose flour
- 1 can of chicken broth
- 5 cups cooked turkey meat (or alternate)
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
- parsley for garnish
Heat olive oil or butter in a pan over medium heat. Add the onions and garlic and saute until soft and translucent, about 5 minutes.
Add in the mushrooms, stirring often, 5-8 minutes depending on preference. Remove the mushrooms and onions and set aside.
In a small bowl, whisk together the water and flour until smooth.
Using the seasoned pan, add the 4 tbsp of butter over medium heat until melted. Slowly whisk in the flour mixture. Whisk continually until golden, around 2 minutes. Stir in the chicken broth. Return to a boil.
When the contents are boiling, lower heat to simmer. Add salt and pepper to taste. Return the mushrooms and onions to the pan and stir in the precooked meat. Cover and let simmer an additional 10 minutes on low heat.
Serve over mashed potatoes, rice, or pasta. Garnish with parsley.