I have succeeded in creating the best mushroom sauce recipe and you shouldn't miss out. See here how you can make the best sauce with mushrooms using just a few ingredients.
Recipe for the best mushroom sauce
I have managed to create the best mushroom sauce recipe, and you shouldn’t miss out. See here how you can make the finest sauce with mushrooms using just a few ingredients.
The recipe includes a homemade mushroom stock, made by pouring boiling water over dried mushrooms. It’s so easy that anyone can do it.
The sauce is a roux-based sauce made with the stock and cream.
Servings: people
The best mushroom sauce
I have succeeded in creating the best mushroom sauce recipe and you shouldn't miss out. See here how you can make the best sauce with mushrooms using just a few ingredients.
Equipment
- Deciliter Measure
- Pot
- Hob
- Vegetable Peeler
- Chef'S Knife
- Cutting Board
- Saucepan
- Whisk
Ingredients
Mushroom Fond
- 1 bag Dried mushrooms
- 1/2 l Water
- Root Vegetables carrots, celeriac, celery, onions - can be omitted
Fried mushrooms
- 200 gram Mushroom
- 28.4 gram Butter
Mushroom Sauce
- 42.6 gram Butter
- 23.4 gram Wheat Flour
- 400-500 gram Stock above mushroom stock
- 200 gram Cream
- 6 gram Currant Jelly can be replaced with a bit of vinegar and lemon juice
- Salt and Pepper
Instructions
Mushroom Stock
- Start by emptying the bag of dried mushrooms into a pot. The amount is not so crucial; you can easily make a large portion and freeze the rest in bags of about 3 dl.
- Peel the root vegetables and cut them into smaller pieces.
- Bring the water to a boil (either in a pot or an electric kettle) and mix the water, mushrooms, and root vegetables.
- Normally, dried mushrooms are soaked in cold water so they can be used at a later time. Here, we'll achieve two things at once by pouring boiling water on them, creating a really good stock out of them. The mushrooms can still be used afterward.
- Let the mushrooms steep for at least 30 minutes, but preferably longer. The longer they steep, the more flavor the stock will have.
Fried mushrooms
- As if the stock doesn't give enough, the fried mushrooms add flavor and texture to the dish.
- Heat your saucepan (the one in which you'll make the sauce) over relatively high heat (12 out of 14 on my stove).
- Slice your mushrooms. You can use the rehydrated dried mushrooms or a fresh pack; the choice is yours.
- When it is hot, add the butter and fry the mushrooms for about 2 minutes on each side.
- Take them out of the saucepan and try to keep their liquid in the pot, as it will add flavor to the sauce. Set them aside in a bowl.
Mushroom sauce
- Turn down the heat on the pot a bit (around 9-10 out of 14 on my stove).
- Add butter and let it melt. When it sizzles, you are ready for the next step.
- Add the flour while whisking vigorously with a whisk. It's important to whisk the "flour ball" well so that there are no lumps.
- Let it cook through for 3-5 minutes, stirring the pot occasionally.
- Now add 1-2 dl of the stock while whisking vigorously. When it has thickened completely, add more stock until you have no more left.
- Turn down the heat (to about 4-5 on my stove).
- Then add the cream and let it simmer for a few minutes.
- Add red currant jelly and a bit of salt and pepper from the grinder.
- Taste and adjust, you will likely need to add more salt and pepper.
- Add the fried mushroom slices to the sauce and let it heat for about 2 minutes.
- The sauce is now ready to use.