This recipe is a champ…ignon!

Champignon meaning “mushroom” en fran├žais. This recipe is from Southern Living, and the title is quite accurate, it is a Savory Mushroom Sauce. Yum, yum! This is one of two cookbooks that made it to France with me. I figured I needed a good country cookbook to keep me on track. The first time that I used this sauce was for a polenta dish. The sauce is very easy to make and out of this world delicious!

Ingredients:

  • 2 tbsp of butter
  • fresh mushrooms; I use baby portabella mushrooms, but the recipe calls for 10 oz. fresh shitake mushrooms, sliced
  • 1 clove of garlic, minced
  • 2 tbsp of flour
  • 1/4 cup of dry white wine; the general rule being a tasty wine that you would drink yourself
  • 1 cup of chicken broth
  • 1/2 tsp of salt
  • 1/4 tsp of pepper; I really advocate fresh cracked pepper. It tastes so much better, and they sell it at the store now pretty cheap (well, a store in America; not sure about France because I brought some over.)

Melt the butter in a pan, and add the mushrooms and garlic. Cook until the mushrooms are tender. Remove the mushrooms with a slotted spoon reserving all of the yummy, buttery juices in the pan.

Then whisk in the flour, making a roux. Slowly, add the chicken broth and wine. Cook the mixture over medium heat, whisking constantly, until the mixture is thick and bubbly! Add salt and pepper to taste, and throw the mushrooms back into the sauce until throughly heated.

I think you could serve this with just about anything; pasta, rice, polenta, grits…. maybe not ice cream. :) Sorry, I don’t have any picture with this post, I haven’t made it recently because chicken broth has become an obstacle to find in France. They have bouillon, but I am still keeping my eyes open for the real stuff. There is also the possibility of making my own broth, but that takes FOREVER! So, maybe I will just try this recipe out with water and wine….

On another note, Southern Living is a compilation of recipes from people like me and you, so I am giving thanks to Mrs. Charles DeHaven from Kentucky for this recipe. Don’t worry, I modified it a little so as not to violate any copyright laws. Enjoy!

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