Contents
Creamy mushroom sauce: softer, even softer. Video
A few ingredients are enough to make a simple mushroom sauce. The flavor of any mushroom is rich enough to become the main note in a gravy. But if you want an unforgettable experience, a whole symphony of tastes and aromas, add cream to this sauce. Fragrant and delicate, it will be easily combined with many types of pasta, will go well with fried or grilled meat, poultry, expensive fish fillets, and some vegetable dishes.
Basic Mushroom Cream Sauce Recipe
To make creamy mushroom sauce, you will need: – 1 tablespoon unsalted butter; – 1 clove of garlic; – 300 g of fresh mushrooms; – 120 ml of sherry; – 120 ml cream 20% fat; – 1 teaspoon of cornstarch.
Jerez – the famous Spanish fortified wine
Prepare the mushrooms. These mushrooms are not scrubbed or washed, but are gently cleaned with a soft damp brush or lightly dampened paper kitchen towels. Cut the clean mushrooms into slices lengthwise. If your gravy is for small items – potato croquettes, small meatballs, cut the mushrooms into small cubes. Peel the garlic and cut into thin, narrow strips. In a wide, heavy-bottomed skillet, melt the unsalted butter over medium heat. Fry the garlic until lightly scented. Add the mushrooms and fry them, stirring occasionally, until all the liquid has evaporated and they are golden. Pour in the sherry and wait for the mushrooms to caramelize, that is, they are covered with a shiny brown crust. Pour in heavy cream, stir and heat the sauce for 1-2 minutes. Meanwhile, mix the cornstarch with a teaspoon of cold boiled water until a slurry forms. If you pour the starch directly into the sauce, it will clump. Reduce heat to low, add diluted starch, whisk vigorously to avoid curdling the slurry. Once the sauce has thickened, it is ready to use.
Various variations of creamy mushroom sauce
One of the most obvious variations in mushroom sauce is the use of different mushrooms. Fresh mushrooms are good because they are available all year round. Choose firm mushrooms that are free from blemishes and have a pleasant scent. Champignons can be small, white (“buttons”), slightly larger in size, cream (crimini) and with large caps, beautiful caramel brown (portobello). The darker the color of the champignons, the more pronounced their taste and aroma. Also suitable for the sauce are both fresh and dried or frozen porcini mushrooms with their pleasant nutty taste and aroma, as well as boletus and boletus mushrooms. Dried mushrooms must be soaked in boiling water, and then squeezed out of the excess liquid and cut. Ice cream – put on a plate covered with a paper towel and put in the refrigerator for 20-30 minutes. When the mushrooms thaw, excess liquid will be absorbed into the paper. Chanterelles are a good base for mushroom sauce. Exotic shiitake mushrooms are also good.
If you want to make a less fatty sauce, replace the cream with chicken, beef, or mushroom broth and the butter with olive. Instead of sherry, you can take dry white wine, port, cognac, whiskey. Those who do not like alcohol may simply not add it, but can replace it with apple, orange or pineapple juice.
As various flavoring additives to the sauce can be: – “petals” of almonds or ground walnuts; – anchovies; – bacon or ham; – various cheeses.
Aromatic plants and various spices can also decorate the taste of creamy mushroom sauce. Truffle pieces or even a few drops of truffle oil can give a sauce great aroma and taste. From herbs to creamy mushroom sauce, rosemary, thyme, parsley, oregano, marjoram, green onions and chervil are perfect, from spices – mustard, nutmeg, white and cayenne pepper, ground paprika. As a thickener, you can use not only corn, but also potato starch, as well as wheat flour,
Great creamy sauce with porcini mushrooms, Dijon mustard and whiskey
In order to prepare an exquisite sauce with mushrooms, take: – 500 g of fresh porcini mushrooms; – 50 g unsalted butter; – 1 head of shallots; – 2 teaspoons of flour; – 1 glass of beef broth; – 1/4 cup cream, 20% fat; – 2 tablespoons of whiskey; – 2 teaspoons of Dijon mustard; – 1/2 teaspoon finely grated lemon zest – finely ground salt and ground pepper.
Dijon mustard, also known as French mustard, is made with mustard powder, white wine, honey and mustard seeds. Has a mild taste that harmonizes perfectly with creamy sauces
Cream and mushroom sauce recipe
Peel the mushrooms, cut them into thin slices. Peel the shallots and cut into thin half rings. Melt the butter in a skillet over medium heat, add the onion and fry until translucent. Raise the heat to high, add the mushrooms and fry, stirring frequently, until most of the liquid that comes out of the whites has evaporated. Add flour, stir to coat the mushrooms and cook for about 1 minute. Pour in the beef broth and cream, bring to a boil, stirring constantly. Reduce heat and simmer the sauce until slightly reduced. Add whiskey, mustard, lemon zest and stir again. Heat the sauce and serve.