Creamy Mushroom Sauce
Rédacteur en chef
London, United Kingdom ·
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London, United Kingdom ·
Mushrooms cooked with onion, garlic and thyme, deglazed with white wine and finished with cream. No country is claimed. It is a European sauce, French in construction, and it goes on almost anything savoury. Two steps in the method are doing real work and both are easy to rush. The first is cooking the mushrooms until they have released their juices. Mushrooms are around ninety per cent water, and until that water has come out and evaporated they are steaming rather than browning. Pushing past that point is what gives them a concentrated, meaty flavour instead of a pale, squeaky one, and it is the difference between a good mushroom sauce and a bland one. The second is deglazing. The browned residue left on the pan is where a great deal of the flavour has gone, and wine poured in while the pan is hot dissolves it back into the sauce. Cooking the wine almost to dryness before the stock and cream go in concentrates it and drives off the raw alcohol taste. The sauce contains white wine, and while most of the alcohol cooks off, it is worth flagging for anyone avoiding it entirely. The source's nutritional discussion of mushrooms has not been carried across.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Cook the onion in the butter until softened, 3 to 5 minutes.
Put in the mushrooms with salt and pepper and cook until they have released their juices and the liquid has cooked away. Do not rush this, until the water is out, mushrooms steam rather than brown.
Mix in the garlic and thyme and cook for about a minute, until fragrant.
Pour in the wine to deglaze, scraping the browned bits off the base of the pan, and cook until the wine has almost evaporated.
Pour in the chicken broth and the cream and cook gently for 5 minutes, or until reduced by half.
To thicken further, mix the cornstarch with 2 tablespoons of water or broth and work it into the sauce a little at a time until it reaches the consistency you want. You may not need it all.
Cook for a further minute.
Season with the parsley, salt and pepper and serve.
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