Vegetarian-Friendly Mushroom Sauce

Ingredients 0/10

Step 1

Melt 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the shallot and cook it, stirring now and then, until it turns a rich golden brown — this should take about 2 to 3 minutes. Next, toss in the mushrooms, garlic, salt, and pepper. Keep stirring occasionally until the mushrooms get nicely browned, which usually takes around 3 to 5 minutes.

Step 2

Pour the sherry into the pan and bring it to a boil. Use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom. Let the sherry cook down and reduce for about 2 minutes. Then, take the mushroom mixture out of the skillet and set it aside.

Step 3

Turn the heat down to medium-low and melt the remaining 3 tablespoons of butter in the same skillet. Sprinkle in the flour and stir constantly to make a roux. Keep stirring until it turns a light golden color, about 2 minutes.

Step 4

Slowly whisk in the vegetable broth and add the tarragon, making sure the sauce becomes smooth without any lumps. Crank the heat back up to medium-high, add the mushroom mixture back to the pan, and bring everything to a boil. Then lower the heat and let it simmer, uncovered, until the sauce thickens and reduces, which should take around 8 minutes. Finally, stir in the soy sauce and taste to see if you want to adjust the seasoning.