This Mascarpone Morel Pan Sauce is a luxurious, creamy complement to our Crown Roast of Lamb. Morel mushrooms are a unique spring delicacy, but you should be able to find them dried at your local grocery store. Better yet, buy them fresh at your farmer's market — or forage your own when the lilacs bloom!
Makes
8 servings (3 cups sauce)
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Whisk in warmed mushroom broth a few tablespoons at a time
if the mascarpone cream cheese thickens the sauce too much.
Instructions
Melt butter with oil in a sauté pan
over medium-high heat. Add shallots
and garlic; sauté until softened,
3 minutes. Add mushrooms;
sauté 2 minutes.
Meanwhile, whisk together
reserved Crown Roast of Lamb
drippings, Dijon, and vinegar; add
to mushroom mixture along with
wine and bring to a boil. Reduce
heat to medium; simmer until liquid
is almost evaporated, 2–3minutes.
Whisk flour into mushroom mixture;
cook 1–2minutes. Slowly add broth;
return to a simmer until thickened,
8–10minutes.
Off heat, whisk in mascarpone.
Season sauce with salt and pepper;
serve with lamb.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 170
% Daily Value*
Total Fat 16g 24%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 153mg 6%
% Daily Value*
Carbs 3g 1%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
