Thursday, May 9, 2013

Mushroom Cream Sauce

This simple mushroom sauce recipe was taught to me by an old friend James a while ago. Former chef at an Italian Restaurant.
Mushroom Cream Sauce
I cannot remember the exact proportions he taught me at that time, it was years ago. I have made this several time and its always a hit with guests though. This recipe results in a smooth, rich and earthy sauce.

Here's what I used:

1-2 tablespoons of butter
1 yellow/white onion - Diced
200-250 grams Swiss browns or white button mushrooms - thinly sliced
1/3 - 1/2 cup of white wine (you can "cooking white wine" or any cheap dry white will do)
1 teaspoon of fresh thyme leaves
200ml thickened cream
2 tablespoons grated Parmesan cheese.

Will yield about 3 cups of sauce or 6-8 servings.


Steps.

1. Heat butter in a pan over medium heat. (You can add a little oil to prevent the butter from burning too quickly)

2. Add onions and fry for 3 mins, stirring occasionally

3. When the onions begin to soften, add mushrooms and thyme to the pan and continue frying. As the mushrooms cook, they will release the water content from within. Just continue frying until most of the liquid has evaporated. You want to mushrooms to caramelize slightly, to release their deep nutty flavor. Do not add the wine before that. The cold liquid will hinder that from happening. Also, the wine is used to mop up all the wonderful brown goodness that is stuck to the pan when the shrooms and onions caramelize.

4. Add the white wine to the pan and simmer for a about 2-3 mins or until most of liquid as evaporated. Make sure to mop up the wonderful brown bits that are stuck to the base of the pan.

5. Add the cream and mix well. Lower the heat to low, to prevent cream from going into a rolling boil. Then add in the Parmesan. Mix well.

6. Turn off heat, add salt and pepper to taste. You are now ready to serve the mushroom sauce.

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