• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 1/2 pound medium carrots, peeled and cut into bite size pieces
  • 2 cups vegetable broth
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • Pinch of black pepper
  • 2 egg yolks, lightly beaten with a tablespoon of water
  • Salt to taste
  • Fresh parsley, minced

Feeling a bit saucy? The FunGuy sure is! And why shouldn’t he with so many things that need to be dressed up?

From succulent pan seared chicken to roasted pork loin, this rich carrot and mushroom sauce is just the thing to liven up any plain old meal. Don’t forget that this is also excellent to pour over mashed potatoes, rice or even more vegetables if that’s what you’re in to!

DIRECTIONS:

  1. Bring broth and carrots to a boil in a medium sized pot over medium high heat. Allow carrots to cook about 30 minutes or until tender. Drain the carrots but reserve the broth.
  2. Melt butter in a small sauce pan over medium heat. Add in the FunGuy mushrooms and cook 3-4 minutes. Remove the mushrooms with a slotted spoon and add to the carrots.
  3. Reduce heat of the pan to low and whisk the flour and pepper into the butter until well blended; allow it to cook 3-5 minutes. Pour the broth into the pan, stirring constantly, and allow it to cook approximately 3 minutes or until thick and smooth.
  4. Add a small spoonful of the hot broth sauce to the egg yolks, stirring constantly to warm the yolks slightly before pouring it all back into the pan. Gently warm the egg yolks and sauce over low heat, stirring constantly. Add the carrots and mushrooms back into the pan and toss lightly to coat.
  5. Taste and season with salt if needed. Sprinkle with fresh parsley before serving.
  6. If the sauce is too thick for you, add water about 2 tablespoons at a time, stirring well after each addition, until it’s thinned enough for you.
  7. Serve warm over chicken, pork, rice or anything that you can think of!

Have a Fun meal!