Mushroom-Cream Sauce Recipe - Cooking Index
Mushroom-Cream Sauce Recipe - Cooking Index
A basic sauce especially designed for dried mushrooms, although small fresh caps may be used. Preparation time is short, since the dried caps are rehydrated in the cooking process. Excellent over pasta, chicken breasts, veal, and hot buttered toast.
Type: Vegetables| 2 oz | 56g | Dried mushrooms |
| = (or 1/2 lb fresh small mushrooms) | ||
| 3 tablespoons | 45ml | Butter |
| 2 tablespoons | 30ml | Water - or more |
| 1 cup | 237ml | Half and half |
| Salt - to taste | ||
| 1 | Freshly-ground white pepper | |
| 3 tablespoons | 45ml | Water |
| 1 tablespoon | 15ml | Flour |
* Alternate Mushrooms: Black Chanterelle, Boletes, Fairy Ring Mushroom, Morels
If using dried mushrooms, quickly run water over the mushrooms in a colander to remove any sand just before cooking.
In a medium-sized saucepan, melt the butter and add the water. Add the mushrooms and cook slowly (for about 3 minutes) until the caps are soft. Add more water if needed. Add the half and half, salt, and white pepper. Simmer for 3 to 5 minutes. Blend the water and flour together and slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.
This recipe yields 1 cup.
Source:
Wild About Mushrooms by Louise Freedman
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