Fragrant, mild-tasting, creamy sauce with mushrooms (we will look at the photo in the article) is perfect for oven-baked vegetables, fish and other various dishes. It literally melts, covering the side dish, and gives the dish a special wonderful aroma! The proposed recipes for creamy mushroom sauces are prepared quite quickly and served on the table both in cold and in hot form.
Standard Creamy Mushroom Sauce Recipe
Such a recipe for mushrooms in a creamy sauce is universal, because it can be used with pasta, poultry, bread, and on the basis of it to prepare many varieties of a mixture with mushrooms.
To prepare a creamy mushroom sauce, we need:
- butter - 30 g;
- garlic - 1 clove;
- champignons - 300 g;
- sherry - 150 ml;
- cream (35%) - 120 ml;
- corn starch - 1 tsp.
Jerez is a fairly well-known fortified wine native to Spain.
The process of making mushroom sauce
- Prepare the mushrooms. Usually champignons do not require washing. They are simply neatly cleaned with a wet brush or with a paper towel slightly moistened with water. Prepared mushrooms cut into pieces along. But if we are going to use sauce with medium-sized products (small meatballs, balls of potatoes), then the mushrooms should be cut into small cubes.
- Peel the garlic and cut into narrow strips. In a large pan with a thick bottom over medium-high heat, melt the butter. The oil should be unsalted. Fry the garlic in a pan until a light aroma appears.
- We send the mushrooms into the pan and fry, stirring in the process, until they release all the liquid and acquire a golden hue.
- Pour sherry and wait until the mushrooms are caramelized (a glossy brown crust will appear on them).
- Fill the cream with 35% fat, stir and heat the mushroom sauce for a couple of minutes.
- At this time, we will deal with starch. Mix it with 1 tsp. chilled boiled water until a suspension forms. If you try to sprinkle starch immediately in a creamy sauce, lumps will appear. We set the fire to a minimum, pour the diluted starch mixture, carefully whipping the resulting sauce with a whisk, so that the suspension does not coagulate. Our mushroom sauce will be ready as soon as it becomes thick.
Other options for making creamy mushroom sauce
The advantage of champignons is that they can be found or purchased at any time of the year. The most common varieties of mushroom sauce are obtained using this type of mushroom. When choosing champignons, you should pay attention to their color (there should be no spots), and the aroma should be pleasant. Champignons come in different sizes (both small and rather large) and colors (white, cream or caramel brown). Mushrooms with a darker color have a pronounced taste and smell.
Any mushrooms are suitable for the sauce: fresh, dried or frozen white, with a characteristic taste and aroma of nuts, and even boletus and boletus. If you use dried mushrooms, first you need to soak them in boiling water, then squeeze out excess water and chop. First, put the frozen mushrooms in any dishes previously covered with a paper towel or towel, and put in the refrigerator for about half an hour. When thawing mushrooms, excess moisture will be absorbed into the towel. Perfect for chanterelle sauce. But you can experiment and try to use mushrooms more exotic.
If you want the mushroom sauce to be not too greasy, you can use meat or mushroom broth instead of cream, and replace the butter with olive oil. Sherry can be replaced with ordinary dry white wine, as well as cognac or whiskey. For opponents of alcohol, the sauce can be prepared using juice (from apples, pineapples or oranges).
Chanterelle Cream Sauce Recipe
To prepare mushrooms in a creamy sauce, we need:
- chanterelles - 350 g;
- cream 30% - 300 ml .;
- leeks - 1-1.5 stems;
- shallots - 2 pcs.;
- garlic - 2 cloves;
- butter - 75 g;
- a mixture of peppers to taste;
- sea salt - 1 tsp.
The process of preparing mushrooms in a sauce in a pan:
- We prepare mushrooms, sorting from leaves and forest needles, cut into arbitrary pieces.
- We cut both onions as finely as possible, fry some vegetables in pre-melted butter, add chopped chanterelles and fry the resulting mixture until half cooked.
- We send the cream into the pan and mix everything.
- Pour in the same water, salt, pepper with a mixture of peppers and season with finely chopped garlic. Simmer the sauce over low heat for about 10 minutes.
- We shift the creamy sauce with mushrooms into a blender, grind to a homogeneous mass, if necessary, you can add a small amount of water. The sauce is ready, it can be slightly heated and served.
How to diversify a standard creamy mushroom sauce?
As we have already said, cream and mushroom sauce is suitable for almost any dish. It is combined with a variety of products, so the recipe can be changed by adding new ingredients or changing those present. The most popular variations of mushroom recipes in sauce:
- Cream can be replaced with fat sour cream. Thanks to this method of preparation, the sauce is interesting and unusual in taste. It is often used as a seasoning for baked meat or fish.
- Shredded greens are added to the sauce for every taste or seasoned with spices. If the food is sharper to taste, then you can add hot pepper or much more garlic to the mixture.
- Add cheese. Hard grated cheese and processed cheese crushed in any way are suitable for this. The cheese is placed in the sauce at about the time of boiling and mixed until completely dissolved. Mushroom sauce with cheese is usually used for baking.
- Drizzle a little lemon juice, which will give the sauce a highlight in the form of a slight acidity.
- When using creamy mushroom sauce as a dressing for pasta or vegetables, you can put small pieces of meat, poultry or fish in it.
Chicken Sauce
Consider in more detail a recipe with a photo of mushrooms in a creamy sauce with the addition of poultry meat. This sauce includes an ingredient like chicken. In addition to the previously mentioned components, we take about 200 g of chicken fillet.
We prepare as follows:
- Cook chicken until fully cooked, cool and finely chop across the fibers.
- We send the chicken to the sauce at the same time as the mushrooms, to the cooked onion and stew (it is better to use a small amount of chicken broth in which meat was prepared instead of water).
- Then we follow all the same steps of the recipe that were described earlier.
Chicken meat can be replaced with any bird, another type of meat, or even minced meat and fish. This sauce is especially good for pasta or potatoes.
Cream Mushroom Sauce Tips
Cream and mushroom sauce has an exquisite taste and aroma, and its recipe, at first glance, is quite simple even for inexperienced housewives. However, before you start cooking, it is advisable to consider some tips that will help make the dish a culinary masterpiece.
- Choose mushrooms. It is necessary to select fresh mushrooms, not spoiled and not wormy. Caps are better for sauce, but legs are more suitable for some other recipe.
- Blanks. Before use, salted mushrooms can simply be soaked, but dried not only soaked for the whole night in cold water, but also cook for about half an hour before cooking. To make the sauce with the preparations successful (some mushrooms may not be sufficiently saturated with water and remain dry and hard), you can grind the boiled mushrooms before frying.
- Do not oversaturate the dish with spices. Sometimes, because of the desire to make the sauce an unusual seasoning, too much is added, and then its taste interrupts the taste of the creamy mushroom sauce itself. It is enough to use only 2-3 components.
- Onion must be added. After cooking, onion slices become almost invisible, but they perfectly enhance the taste of mushrooms.
Conclusion
As we see, there are a lot of ways to make creamy sauce with mushrooms, and you can fully express your imagination in the kitchen. But even when there is no desire to come up with your own special recipe, you can always use the ready-made options for preparing a delicious and fragrant mushroom sauce.