Sarah Brown
Mushroom sauce is a versatile and indulgent addition to a variety of dishes. It is made using mushrooms as the primary ingredient, often sautéed in butter, with cream, wine, and parmesan to add depth of flavour. The sauce can be served with steak, chicken, pasta, potatoes, and more. The type of mushroom used can vary, from standard white button mushrooms to portobello, shiitake, or cremini mushrooms. This sauce is a quick and easy way to elevate a range of meals, and can be made in advance and stored for later use.
| Characteristics | Values |
|---|---|
| Mushrooms | White button, brown button, portabellini, chestnut, cremini, shiitake, chanterelle, portobello, morel |
| Oil/Butter | Yes |
| Wine | White or red, dry |
| Cream | Heavy/whipping cream, or high-fat% |
| Cheese | Parmesan, cheddar |
| Herbs | Thyme, oregano, rosemary, parsley, basil |
| Seasoning | Salt, pepper, garlic, bay leaf |
| Other ingredients | Broth, cornstarch, lemon juice, dijon mustard, Worcestershire sauce |
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What You'll Learn
- Mushroom sauce ingredients: mushrooms, butter, cream, wine, garlic, and parmesan
- How to make mushroom sauce: sauté mushrooms, deglaze with wine, add cream, simmer, and season?
- Mushroom sauce storage: refrigerate in an airtight container for up to five days or freeze for two months
- Mushroom types for sauce: white button, brown button, portabellini, chestnut, cremini, or a mix
- Mushroom sauce uses: steak, chicken,
Mushroom sauce ingredients: mushrooms, butter, cream, wine, garlic, and parmesan
A creamy mushroom sauce is a versatile dish that can be served with steak, chicken, chops, pasta, or rice. It can be made with a variety of mushrooms, such as white button mushrooms, brown button mushrooms, portabellini, chestnut, or cremini mushrooms. Here is a step-by-step guide to making a delicious mushroom sauce with mushrooms, butter, cream, wine, garlic, and parmesan:
Firstly, heat some butter and olive oil in a skillet over medium-high heat. You can use salted or unsalted butter, depending on your preference. Add the mushrooms and let them cook until they are golden brown. This should take around 4 to 5 minutes, and you don't need to stir constantly. It is important to let the mushrooms brown well for an intense flavor. Just before they are done, add the garlic and a pinch of salt and pepper. Cook this mixture for about another minute, until the garlic turns golden.
Next, add the wine. It will sizzle! Stir the mixture, scraping the bottom of the skillet, for about a minute, or until the wine is mostly evaporated. You can use any dry white wine, such as Sauvignon Blanc, Pinot Gris, or a rosé wine. Avoid oaky wines like Chardonnay for this recipe. If you don't want to use wine, you can deglaze the pan with cognac or simply use more chicken or vegetable broth.
Now, add the cream and parmesan. Stir everything together, then lower the heat to a gentle simmer. Do not let the sauce boil rapidly, or the cream may split. You can use thickened or heavy cream, or substitute with a high-fat percentage cream (30% or more). Grate your own parmesan using a fine grater to ensure it melts smoothly into the sauce. Do not use store-bought shredded or sandy parmesan, as it won't melt properly. Parmesan adds terrific flavor and thickness to the sauce without tasting cheesy.
Finally, stir in some fresh thyme and adjust the seasoning with salt and pepper to taste. You can also add some fresh parsley to garnish. Your mushroom sauce is now ready to serve! This sauce can be served with steak, chicken, pork chops, baked potatoes, pasta, or rice. It's a luxurious yet simple dish that's sure to impress. Enjoy!
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How to make mushroom sauce: sauté mushrooms, deglaze with wine, add cream, simmer, and season
Making a mushroom sauce is a simple process and can be done in a few easy steps. The type of mushroom you use is flexible, and you can use any variety or a mix of several. However, it is best to avoid dried mushrooms unless you've soaked them beforehand, as they can become chewy and tough in the sauce. Here is a step-by-step guide:
Sauté Mushrooms
Firstly, heat some butter and olive oil in a skillet over medium-high heat. You can also add some onion to sauté at this stage. Once the butter and oil are melted and combined, add your mushrooms with some thyme, salt, and pepper. Allow the mushrooms to cook until they are golden brown. This should take around 4 to 5 minutes.
Deglaze with Wine
Just before the mushrooms are done, add some garlic to the pan and cook until it is golden. Then, add your chosen wine. A dry white wine is a good option, but you can also use red wine or even cognac for a unique flavour. The wine will sizzle and loosen any bits stuck to the pan. Scrape the bottom of the skillet as you stir for about a minute, or until the wine has mostly evaporated.
Add Cream and Simmer
Once the wine has reduced, add the cream and, if using, some grated Parmesan cheese. Stir the mixture, then lower the heat to a gentle simmer. Do not let the sauce boil rapidly, as the cream may split. Instead, stir occasionally as the sauce simmers and thickens. It should take around 2 to 5 minutes to reach the desired consistency.
Season and Serve
Finally, season the sauce with salt and pepper to taste. You can also add some fresh herbs like thyme or parsley. The sauce is now ready to serve. It goes well with steak, chicken, pork, pasta, baked potatoes, and more. Enjoy!
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Mushroom sauce storage: refrigerate in an airtight container for up to five days or freeze for two months
When it comes to mushroom sauce storage, it's important to follow some key steps to ensure the sauce stays fresh and safe to consume. Firstly, it's best to let the sauce cool to room temperature before transferring it to a storage container. Exposure to air can cause bacterial growth and lead to faster spoilage, so it's crucial to use an airtight container, such as a glass jar with a tight seal or a plastic container with a secure lid. Place the sealed container in the coldest part of your refrigerator, usually at the back, away from the door. This area typically experiences the least temperature fluctuation, helping to keep your sauce fresh for longer.
In terms of shelf life, homemade mushroom sauce can be stored in the refrigerator for up to four days, although some sources suggest up to five days. It's important to use your judgment and discard the sauce if you're unsure, as food safety is paramount. Store-bought mushroom sauce typically has a longer shelf life due to preservation methods used during manufacturing, but once opened, it should be treated as a fresh product.
If you want to extend the shelf life of your mushroom sauce, freezing is an option. Simply transfer the sauce to a freezer-safe container and freeze for up to two months. When you're ready to enjoy your sauce again, you can reheat it in the microwave or on the stovetop, stirring occasionally until it reaches your desired temperature.
It's important to be aware of the signs of spoilage in your homemade mushroom sauce. Changes in colour, such as darkening or discolouration, an unpleasant odour, mould formation, or a change in texture are all indicators that your sauce has gone bad and should be discarded.
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Mushroom types for sauce: white button, brown button, portabellini, chestnut, cremini, or a mix
When it comes to choosing mushrooms for a sauce, there are several varieties that can be used, each bringing its own unique qualities to the dish. White button mushrooms, brown button mushrooms, portabellini, chestnut, cremini, or a mix of mushrooms can all be used to create delicious sauces.
White button mushrooms are a versatile and commonly used variety, providing a neutral base for a creamy mushroom sauce. They are easy to source and can be found pre-sliced, saving time in the kitchen. To prepare white button mushrooms, they should be cleaned, trimmed, and gently rinsed if needed, although they absorb water easily, so this should be done carefully to avoid affecting their texture.
Brown button mushrooms, also known as Swiss Brown or Cremini, offer a similar option, with a mature, larger, and meatier profile than their white counterparts. Cremini mushrooms are highly nutritious, packed with minerals, vitamins, and antioxidants. They can be used interchangeably with white button mushrooms in recipes.
Portabellini mushrooms, also known as Portobello mushrooms, are essentially mature Cremini mushrooms. They are larger and meatier, making them a substantial addition to a sauce. Portobello mushrooms can be sautéed in butter and then simmered in a port wine and cream sauce, creating a decadent and versatile sauce that pairs well with steak, pasta, or bread for dipping.
Chestnut mushrooms offer a unique sweet and nutty flavour, with a vibrant golden-brown colour and a crunchy texture. They can be pickled or roasted and added to salads for a crisp texture and robust flavour.
Cremini mushrooms have a rich, buttery taste and are highly nutritious. They can be sautéed with butter, olive oil, garlic, thyme, salt, and pepper, and are a versatile addition to burgers, sandwiches, pizzas, or pasta.
Ultimately, the choice of mushroom for a sauce depends on personal preference and the desired flavour profile. Each variety has its own unique characteristics, but they can also be combined to create a complex and flavourful sauce.
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Mushroom sauce uses: steak, chicken,
Mushroom sauce is a versatile addition to a variety of dishes, including steak and chicken. Here are some ways to use mushroom sauce with these two proteins:
Mushroom Sauce for Steak
A juicy steak is often considered the perfect pairing for mushroom sauce. To make a simple mushroom sauce, sauté mushrooms in butter until they are golden brown. You can also add garlic to the mix for extra flavour. Deglaze the pan with wine, then add cream, parmesan, salt, pepper, and other seasonings like dijon mustard, Worcestershire sauce, or fresh herbs. Stir everything together and simmer until the sauce thickens. Finally, spoon the sauce over your steak and enjoy!
Mushroom Sauce for Chicken
Mushroom sauce is also a delicious addition to chicken dishes. It goes well with chicken breast, especially when paired with a lightly floured crust, as the sauce clings to it nicely. To make the sauce, sauté mushrooms and garlic in butter, then add chicken broth, heavy cream, Dijon mustard, salt, and pepper. Bring the sauce to a boil, then add the chicken back to the skillet and finish baking in the oven. You can also add fresh herbs like parsley, basil, or thyme to the sauce for extra flavour.
Other Uses
Mushroom sauce is incredibly versatile and can be used in a variety of dishes beyond just steak and chicken. It can be served with baked potatoes, roast meats (including chicken, turkey, beef, or pork), pasta, meatballs, omelettes, rice, or noodles. The sauce is simple to make and can be adjusted to suit your taste preferences.
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Frequently asked questions
Mushrooms, butter, cream, and wine.
You can use any variety of mushroom you like, or a mix of several varieties. Some recipes call for specific types of mushrooms, such as white button mushrooms, brown button mushrooms, portobello mushrooms, or cremini mushrooms.
Mushroom sauce is incredibly versatile and can be served with meat, such as steak, chicken, or pork, as well as fish, pasta, rice, potatoes, and vegetables.
Mushroom sauce can be stored in an airtight container in the refrigerator for up to five days. It can also be frozen for up to two months.
Here are some tips for making mushroom sauce:
- Allow the mushrooms to brown properly for a golden sauce.
- Add wine to deglaze the pan and for extra flavor.
- Use freshly grated parmesan cheese for a thicker sauce and extra flavor.
- Avoid using dried mushrooms unless they have been soaked beforehand, as they will be chewy and tough.
