Cremini Mushroom Sauce (Gravy) with Shallots and Madeira Wine

One of my clients asked if I might create a cremini mushroom sauce for her to use over baked potatoes and pasta. Well. Full disclosure. I’m not a huge mushroom fan. Quite the contrary. So this one is for you, Laura. ; )

Since I’ve always avoided mushrooms, and even now barely tolerate them, I was more than just a little bit out of my element. But I did persevere, and surprised myself. Even I think this sauce (really a light gravy) is lovely – made with shallots, Madeira wine, and cashew cream. Laura adores this and I hope you do, too!

CREMINI MUSHROOM SAUCE (GRAVY) WITH SHALLOTS AND MADEIRA WINE

Servings: makes about 3 cups
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2 shallots, sliced
8 ounces cremini or white button mushrooms, cleaned, stems removed, and chopped
3/4 cup Madeira wine
2 cups mushroom broth, divided
1/4 cup raw cashews
1 teaspoon balsamic vinegar
1 1/2 teaspoon Braggs Liquid Aminos (or soy sauce)
pinch poultry seasoning
2 teaspoons cornstarch
3/4 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
small handful fresh Italian parsley or cilantro, minced

Instructions

Heat a large skillet, and sauté shallots and mushrooms in the wine. Turn down the heat slightly, and continue cooking for a few minutes, until the shallots and mushrooms are soft and golden.

In a high-powered blender (like a Vitamix), add 1 cup (only) of mushroom broth, the cashews, balsamic vinegar, Braggs Liquid Aminos, and poultry seasoning. Add to the blender a portion of the shallot-mushroom mixture – either some or all of it – depending on desired texture of the final sauce. Process until smooth and creamy.

Stir the blended cashew mixture back into the skillet on the stove. Simmer over very low heat.

In a separate bowl, make a slurry, whisking together the cornstarch and remaining 1 cup of broth. Gradually whisk slurry mixture into the mushroom sauce on the stove, carefully stirring to prevent lumps.

Allow the sauce to simmer gently for a few moments, until the liquid has reduced slightly. Season with salt and pepper, and finish with fresh parsley or cilantro. Stir well to combine all the flavors, and remove from heat.

Serve immediately over mashed potatoes, baked potatoes, or this delicious holiday Toasted Bread Stuffing.