Coffee Mushroom Cream Sauce

E-Mail

Comments (0)

Text Size:

tool goes here

Gayle Martin of Sacramento found this unusual recipe in the February issue of Sunset magazine.

Prep time: 10 minutes
Cook time: 25 minutes Steep time: 3 hours
Serves: 4 to 6

Don Lutz of Carmichael saw in a magazine a recipe for mushrooms cooked in a coffee-bean broth. He forgot to cut it out and was hoping someone had the recipe to share. Gayle Martin of Sacramento found this unusual recipe in the February issue of Sunset magazine. It sounds like a match for Lutz.

• Ingredients:

1 pint whipping cream

½ cup coffee beans

3 tablespoons olive oil

3 shallots, sliced

1 pound button or cremini mushrooms, quartered

Kosher salt and freshly ground black pepper

• Instructions:

In a medium saucepan, bring cream and coffee beans to a simmer over high heat. Remove from heat and let sit for three hours, stirring occasionally.

In a large frying pan, heat olive oil over medium-high heat. Add shallots and mushrooms and cook, stirring often, until browned and softened, about 10 minutes. Pour reserved cream through a strainer into pan with mushrooms; discard coffee beans. Simmer until cream is reduced slightly, about 10 minutes. Season with salt and pepper.

• Per serving, based on 6 servings: 362 calories; 4 grams protein; 7 grams carbohydrates; 36 grams fat (20 saturated, 14 monounsaturated, 2 polyunsaturated); 109 milligrams cholesterol; 188 milligrams sodium; 3 grams sugar; 88 percent calories from fat