Classic Mushroom Sauce Food

MUSHROOM SAUCE

Steps:

• Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly.
• Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).
• Add white wine - it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.
• Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split.
• Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick, this is a rich sauce.
• Stir through thyme, adjust salt and pepper to taste. Remove from stove.
• Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes. See in post for more ideas!

CLASSIC MUSHROOM SAUCE

Steps:

• In a heavy-bottomed saucepan, heat the butter over medium heat until it is frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
• Add the demi-glace, bring to a boil, then lower heat to reduce the sauce, cooking at a simmer for about 10 minutes.
• Stir in the sherry, season to taste with lemon juice, and serve right away.

CLASSIC MUSHROOM SAUCE

Steps:

• Melt the butter in a small saucepan over medium heat.
• Remove it from the heat and whisk in the flour a little at a time until smooth.
• Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
• Gradually add the stock, stirring until thickened, about 5 minutes.
• Pour in the mushrooms, shallots, and wine and combine.
• Heat through and add pepper to taste.

CLASSIC MUSHROOM SAUCE

Steps:

• Melt the butter in a small saucepan over medium heat.
• Remove it from the heat and whisk in the flour a little at a time until smooth.
• Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
• Gradually add the stock, stirring until thickened, about 5 minutes.
• Pour in the mushrooms, shallots and wine. Combine.
• Heat through and add pepper to taste.
• This sauce will keep in the refrigerator for 2 days, maximum. Re-warm over low heat before serving.

ALESSIA'S FAVORITE MUSHROOM SAUCE

Steps:

• Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12 inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese.

MUSHROOM SAUCE

Steps:

• Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.