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Creamy mushroom sauce

Creamy Mushroom Sauce

This sauce gives any dish a little something extra! Creamy mushroom sauce is wonderful over pan-seared meat, pasta, vegetables, fish, or potatoes. It's rich, savory, and fragrant, and it comes together easily. Serve it alongside a side dish and it's so good you won't even miss the meat.

Maria

Recipe author

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Composition / ingredients

Servings:

Cream (20%)

200

Champignons

150

Hard cheese (parmesan is better)

White wine (dry)

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 6 g

Fats 68 % 17 g

Carbohydrates 8 % 2 g

231 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather all your ingredients. You can use frozen, precooked, or fresh mushrooms. Rinse fresh mushrooms thoroughly to remove any grit, then spread them out on a kitchen towel. It's important to dry the mushrooms well — otherwise they soak up moisture and turn watery.
Step 2:

Do mushrooms need to be peeled? Small ones just need a good rinse; larger ones are better peeled by pulling the thin skin off the caps. Also trim any darkened spots off the stems. Cut the mushrooms into small cubes.
Step 3:

Grate the cheese on the medium holes of a box grater. Parmesan is the best choice for this sauce, but any hard cheese with good flavor will work. You can leave the cheese out, but it makes the sauce tastier — and thicker.
Step 4:

Pour a refined oil with a high smoke point into a skillet and heat it well. Here's an easy way to check if it's hot enough: dip in the tip of a wooden spoon — if bubbles gather around it, you're ready to fry. Add the mushrooms and cook, stirring constantly, for 5 minutes.
Step 5:

Pour in the dry white wine, lower the heat to a minimum, and simmer the mushrooms for about 3 minutes, until the liquid has cooked off.
Step 6:

Add the grated cheese to the skillet. Cook, stirring, until the cheese has completely melted.
Step 7:

Continue to simmer, stirring, for about 4 minutes. Pour in the cream (20% fat, similar to light or half-and-half). You can substitute milk or sour cream of any fat content — just remember that the richer the dairy, the higher the calorie count. Bring the mixture to a boil, then turn off the heat and let it cool.
Step 8:

At the end, season the sauce with salt and pepper to taste. For a brighter flavor, add a pinch of nutmeg or a clove or two of garlic put through a press.

You can swap the button mushrooms for porcini or slippery jacks, but adjust the order of steps and cooking time accordingly.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they contain a lot of unfiltered particles that quickly begin to burn. Refined oils are more heat-stable and have a higher smoke point. If you're going to roast, pan-fry, or grill, use an oil with a high smoke point. The most common high-smoke-point choices are refined sunflower, olive, and grapeseed oil.