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Mushroom sauce is a white or brown sauce that is made with mushrooms as the main component. It can be prepared in a variety of ways with a range of ingredients and is used to top a variety of cuisines.
This tasty sauce comes up quickly and easily in approximately 20 minutes. Pour it over pork, chicken, rice, meatballs, or even pasta for a great dinner. This recipe works with any type of mushroom but you can choose to combine them if you like.
Mushroom Benefits
Mushrooms are well-known for their delicious flavor and numerous health advantages. They are a low-calorie food that contains numerous health-promoting vitamins, minerals, and antioxidants and they make a fantastic complement to your diet, providing flavor to a variety of cuisines.
How To Make Mushroom Sauce
This simple and creamy sauce comes together in the blink of an eye. To achieve a smooth and creamy sauce, fully incorporate all ingredients at each stage of the recipe below. This will keep clumps at bay in your sauce.
- Sauté onion till soft, then add mushrooms, salt, pepper, garlic, and thyme.
- Wine should be used to deglaze the pan.
- Pour in the broth and cream.
- Serve after fully stirring.
Variations Of Mushroom Sauce
For hundreds of years, people have made mushroom sauces and in a variety of ways too. In fact, the mushroom sauce recipe varies from continent to continent. However, something is consistent — The Mushrooms!
- It can be made with mushrooms, butter, cream or olive oil, white wine, and pepper, with extra ingredients like shallot, garlic, lemon juice, flour (to thicken), chicken stock, saffron, basil, parsley, or other herbs. This is a type of allemande sauce.
- Mushroom sauce can also be made in the form of a brown sauce. The sauce can be made with canned mushrooms.
- Cream can be replaced in vegan dishes with powdered almonds combined with water and evaporated until the desired consistency is reached.
Mushroom Sauce
Ingredients
- ½ small onion diced
- 1 tablespoon butter
- 12 ounces mushrooms brown or white sliced
- salt and ground pepper to taste
- 2 cloves garlic minced
- 3 sprigs fresh thyme or 1/4 teaspoon dried thyme
- ½ cup white wine
- ½ cup chicken broth
- ⅔ cup heavy cream
- 1 tablespoon cornstarch
- 3 tablespoons fresh parsley
Instructions
- Saute onion in butter until softened, about 3-5 minutes.
- Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.
- Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.
- Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.
- To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.
- Let simmer 1 minute.
- Season with parsley, salt and pepper to taste.
