MUSHROOM SAUCE
Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.
Provided by Jimmi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
- Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
- In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g
SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)
A easy sauce that works very well on vegetables and fish. Can be prepared with or without the mushrooms. This recipe comes from Marie Antonin Careme, "L'Art de la cuisine francaise au dix-neuvieme siecle", 1854, vol III. Preparation and cook times are approximate. Enjoy.
Provided by -GEORGE-
Categories European
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a sauce bechamel:.
- Melt 2 tablespoons of butter in a small sauce pan over medium heat.
- Stir in the flour and cook for a couple of minutes.
- Do not allow the flour to brown.
- Gradually mix in the milk and bring to a low boil.
- When the sauce is thick and smooth, stir in the nutmeg and pepper.
- Taste for salt.
- Keep the sauce at a low simmer until needed.
- Prepare the mushrooms:.
- Heat 2 tablespoons of butter in a fry pan over medium heat.
- Add the sliced mushrooms, sprinkle lightly with salt and cook.
- Stir often to prevent burning.
- When the mushrooms start to release water, add the lemon juice and increase the heat to high.
- When all the liquid has evaporated, add the mushrooms to the sauce.
- Just before serving, off the heat, stir in the last 1 tablespoon of butter.
MUSHROOM SAUCE (SAUCE AUX CHAMPIGNONS)
Provided by Craig Claiborne And Pierre Franey
Categories condiments, side dish
Time 25m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Prepare the mushrooms and set aside.
- Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.
- Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 450 milligrams, Sugar 4 grams, TransFat 1 gram
MUSHROOM SOUP (SOUPE AUX CHAMPIGNONS)
Provided by Craig Claiborne
Categories soups and stews
Time 30m
Yield 4 - 6 servings
Number Of Ingredients 9
Steps:
- Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
- Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
- Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams
TROUT WITH MUSHROOM SAUCE ( TRUITES AUX CHAMPIGNONS)
A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout. For Zaar World Tour 8
Provided by pammyowl
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
- Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
- Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.
Nutrition Facts : Calories 631.6, Fat 50.1, SaturatedFat 26.5, Cholesterol 218.9, Sodium 262.6, Carbohydrate 5.6, Fiber 1.1, Sugar 2.1, Protein 37.1
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