Michael Davis
Mushroom sauce is a versatile and luxurious sauce that can be used to accompany a variety of dishes, from steak to chicken, pork chops, and pasta. It is also surprisingly simple to make and can be easily customized to suit different tastes and dietary preferences. The key to a great mushroom sauce is achieving the right texture and a rich, creamy flavor. This can be done by sautéing mushrooms until golden brown and then adding various ingredients, such as butter, cream, milk, garlic, and cheese, to create a smooth and savory sauce. With just a few basic ingredients and a creative touch, anyone can make a delicious mushroom sauce to elevate their meals.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, butter, garlic, olive oil, flour, milk, parmesan cheese, heavy cream, chicken broth, mustard, Worcestershire sauce, salt, pepper, parsley, wine |
| Equipment | Large pot or pan, preferably wide and shallow |
| Process | Sauté mushrooms in butter or oil until golden brown, add garlic, onion, salt, and pepper, make a roux with flour to thicken the sauce, add milk, stir to remove lumps, add parmesan, simmer until thickened, adjust seasoning to taste |
| Serving suggestions | Steak, chicken, pork chops, pasta, potatoes, vegetables, salmon, baked dishes like lasagna |
| Customization | Add wine and parmesan for extra depth of flavor, use Vegemite or other ingredients to boost umami flavor, use half milk and half flour instead of cream, use avocado oil or butter instead of olive oil, add vegetables |
| Storage | Store leftovers in an airtight container in the fridge for up to 3 days, reheat on the stovetop or in the microwave |
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What You'll Learn
Sautéing mushrooms with butter and garlic
To start, you'll want to use a large pan, preferably a wide, shallow sauté pan or a large enameled cast-iron pan. This allows the mushrooms to cook without steaming and getting soggy. Heat some olive oil over medium-high heat. Olive oil is preferable to butter at this stage because it has a higher smoke point. When the pan is hot, add your mushrooms—whole, halved, or quartered if they're large. You can use any type of mushroom you like, but button mushrooms are a good choice as they're bite-sized and cook easily. Season with salt and pepper, then quickly toss to coat the mushrooms with oil. Spread them into a single layer and cook without stirring for about four minutes. Stir once, trying to flip the mushrooms so both sides brown, and cook for another two minutes without stirring.
Now it's time to add the butter and garlic. Reduce the heat to medium-low and add as much or as little butter as you like. Fresh garlic cloves have the best flavor, and you can add as much or as little as you desire. Cook for another three to four minutes, stirring frequently, until the mushrooms are fully cooked, the butter is melted, and the garlic is fragrant.
At this point, you can remove the mushrooms from the heat and serve them as a side dish or topping. You can also add some fresh parsley to brighten up the dish, and a sprinkle of soy sauce or Worcestershire sauce for extra flavor. If you're making a mushroom sauce, you can deglaze the pan with wine, then add cream and parmesan and simmer until thickened. You can also thicken the sauce with a roux made from flour and olive oil or butter, then add milk or cream and stir to combine.
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Adding cream, broth, and seasoning
When making a mushroom sauce, you can use either cream, broth, or both. If you're making a creamy mushroom sauce, start with very dry mushrooms and give them plenty of space in a hot pan. Don't add salt right away, as it draws out moisture, and if the mushrooms release all their water, they'll steam and get soggy instead of browning. Let them crisp and brown for a few minutes before adding seasoning.
If you're using cream, you can omit the flour and use heavy cream or half-and-half instead of milk. The cream will thicken on its own and doesn't need flour. You can also use chicken or vegetable broth to add extra flavour to your sauce. If you want to add wine, deglaze the pan with it after sautéing the mushrooms, then add the cream and other ingredients. If you don't want to use alcohol, simply add more broth.
To make a basic mushroom sauce without cream, simply simmer the mushrooms in broth with butter, flour, and green onions. If you want to add cream to this recipe, stir in some heavy cream, chicken broth, parmesan, mustard, Worcestershire sauce, salt, and pepper to the pan. You can also add a slurry of cornstarch and water to the sauce to thicken it.
Finally, don't forget to season your sauce to taste. Salt is your friend, so don't skimp on it! If you need to avoid salt, you can add other seasonings like herbs or lemon to build flavour. You can also add freshly grated parmesan cheese to the sauce or sprinkle some on top. Finish your sauce with fresh parsley for extra flavour and a beautiful presentation.
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Thickening with flour or cornstarch
Thickening a mushroom sauce with flour or cornstarch is a simple process. First, you need to decide on the base of your sauce. A traditional option is to use butter, flour, and milk, creating a roux. You can also use olive oil or butter with flour to make a white sauce. For a lighter sauce, you can replace some of the milk with chicken or vegetable stock.
To make a roux, melt butter in a pan, add an equal amount of flour, and stir to combine. Cook this mixture for a few minutes to get rid of the raw flour taste. Then, slowly add your milk, stirring continuously to avoid lumps. Keep stirring until the sauce thickens. If you want to use cornstarch, mix equal parts cornstarch and water in a small bowl, then add it to your sauce as it cooks and thickens.
If you want to avoid using flour, you can use cornstarch to thicken your sauce. Simply mix equal parts cornstarch and water, about two tablespoons of each, in a small bowl. Then, add this mixture to your sauce as it cooks. You can also achieve a thicker sauce by allowing it to reduce further over a low heat.
For a gluten-free option, you can use a slurry of cornstarch and water to thicken the sauce. Mix equal parts cornstarch and cold water in a separate bowl, then slowly add this mixture to your sauce while it's cooking. Stir continuously until you reach the desired thickness.
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Stirring in parmesan
To create a creamy mushroom sauce with parmesan, you'll first want to sauté your mushrooms in butter until they're golden brown. It's important not to add salt at this stage, as it can draw out moisture and make the mushrooms soggy. Next, add your garlic and a pinch of salt and pepper, and cook until the garlic is golden.
Now it's time to add the wine. This will add a nice acidity to the sauce and help to deglaze the pan. You can use a dry white wine such as Sauvignon Blanc, or even a rosé wine. Pour in around half a cup and cook until the wine is reduced by half. Then, add your cream and vegetable stock, and stir through.
Finally, it's time to stir in the parmesan. It's best to use freshly grated parmesan, as pre-grated parmesan may not melt and thicken the sauce as well. Stir the parmesan through the sauce until it is melted and combined. You can also add some thyme at this stage for extra flavour.
Taste the sauce and adjust the seasoning as needed. If you'd like a thicker sauce, you can add a slurry of cornstarch and water, or simply allow the sauce to reduce further by simmering on a low heat.
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Serving suggestions
There are many ways to serve mushroom sauce. Here are some suggestions:
With Meat
Mushroom sauce is a great topping for steak. It also goes well with other meats, such as chicken, pork, beef, lamb chops, meatballs, and bacon.
With Vegetables
You can serve mushroom sauce with roasted vegetables, steamed vegetables, or potatoes. It can also be used as a gravy for mashed potatoes.
With Carbohydrates
Mushroom sauce can be tossed with pasta or served with rice or baked potatoes.
With Eggs
Try serving mushroom sauce with omelettes or sprinkling it over egg noodles.
With Bread
Dip some crusty bread into the mushroom sauce or mop up the sauce with it.
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Frequently asked questions
You will need mushrooms, butter, garlic, and oil or butter. You can also add flour to thicken the sauce and milk or cream for a richer sauce.
Sauté the mushrooms in butter or oil until golden brown. Then, add garlic and any other seasonings you like (salt, pepper, parsley, etc.). Finally, add milk or cream and stir until you reach your desired consistency.
There are several ways to elevate a basic mushroom sauce. You can add wine and parmesan cheese for extra depth of flavor. You can also try adding dijon mustard, Worcestershire sauce, or a mix of cornstarch and water to thicken the sauce.
