Last night I made dinner the way I usually do when we don’t have a Blue Apron to make. I chose a protein and made it up as I went along. However, I knew this dinner would turn out great because unlike most nights, I wasn’t really concerned with fat and sodium content (Gasp! get over it). I’ve come to the realization that I may have an allergy to olive oil, which is devastating, but also meant I just HAD to cook with butter.
Upon posting a snapchat of my pending sauce to accompany the roasted pork chops in the oven, my two good friends, Jackie P and Jackie S, immediately responded asking for the recipe and exclaiming they “must have some!” hence the name “Jackie Jackie Sauce”.
It’s good. Like too good. And no, it’s not really healthy. But who the hell cares, really.
Also, I wasn’t expecting to post this so the picture is awful. I’ll take better ones next time. (maybe… probably not)
Jackie Jackie Sauce (Mushroom and Sage Cream Sauce)
2 tablespoons salted butter
4 cups thinly sliced shiitake mushrooms
4 fresh sage leaves
1/3 cup water
1/2 cup half n half
1 tablespoon corn starch
Salt and Pepper
Dash Garlic Powder
In a large saute pan, heat butter at medium- high heat until slightly browned (will start to smell nutty). Add mushrooms and turn down to medium heat. Add sage and stir occasionnally. In a small bowl, make a slurry with water and corn starch until corn starch is desolved and there are no lumps. Add half n half, salt (to taste, I didn’t add much because I was making pork which is usually pretty salty to begin with) pepper and garlic powder to slurry and stir together. When mushrooms have begun to soften, add slurry to the saute pan and stir. It will start to thicken, remove from heat at desired consistency.
You’ve been warned, this shit is good.