Perfect Creamy Mushroom Sauce Food

CREAMY MUSHROOM SAUCE

Steps:

• Melt the butter in a large frying pan then fry the mushrooms at a high heat for 3 minutes.
• Add the garlic granules and cook for another minute.
• Pour in the double cream, stir and let it bubble for a minute.
• Sprinkle in the cheese, and stir until it has melted.
• Stir in the parsley and pour into a gravy boat to serve with your favourite roast meat, such as chicken or pork. Enjoy!

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!

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:

• In a large saucepot, heat the butter gently on medium-low until melted and sauté the minced garlic and shallot until soft.
• Turn heat up to medium, add mushrooms and a couple pinches of salt to make them sweat, stir.
• Add the olive oil, continue stirring mushrooms until they're all soft and tender, adding more butter after a few minutes if desired.
• Squeeze lemon and put juice in with the mushrooms.
• Combine the hot water, bouillon cube and herbs, stirring until the bouillion is completely dissolved; add to mushrooms.
• Add heavy cream, goat cheese and vodka or white wine, stirring until cheese is melted and sauce is well blended.
• Add salt and pepper to taste.
• Simmer until desired thickness; if stirring constantly on medium-high heat a half hour might do it. I simmered this for about an hour and a half on medium heat and stirred every once in awhile to prevent a skin from forming.
• Serve with a thicker pasta, like linguini or fettuccine, enjoy!