Mushroom sauce has been my favorite since I was a little girl, I used to always order a steak with mushroom sauce in a restaurant. I used to think it was the pinnacle of sophistication. Luckily, now I can make and eat this sauce every day of the week, in my own home.
I love having this sauce with pork schnitzels and some oven baked potato chips or poured over some fresh tagliatelli
| Servings | Prep Time |
| 4 persons | 15 minutes |
| Cook Time |
| 10 minutes |
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Mushroom sauce has been my favorite since I was a little girl, I used to always order a steak with mushroom sauce in a restaurant. I used to think it was the pinnacle of sophistication. Luckily, now I can make and eat this sauce every day of the week, in my own home.
I love having this sauce with pork schnitzels and some oven baked potato chips or poured over some fresh tagliatelli
|
Ingredients
- 250 gram button mushrooms sliced
- 15 gram dried porcini soaked in 200 ml of hot water
- 75 gram butter
- 1 large oinon finely sliced
- 2-3 cloves garlic finely sliced
- 150 gram cream cheese
- 1 tbsp flour
- salt and pepper to taste
- 1 glass white wine
- 1 handfull fresh parsley chopped
Servings: persons
Instructions
- Brown the mushrooms and onions in the butter.
- Add the garlic and fry for a short while. Make sure it doesn't burn.
- Add the flower, keep stirring as you cook it out on a medium to low heat for at least 2 minutes. Do NOT skip this step, your sauce will end up just tasting like flour.
- Stir in the white wine, let it cook off for 1 minute.
- Stir the dried porcini and the soaking liquid. Also stir in the cream cheese.
- Stir in hot water until the sauce has the consistency you like.
- Season to taste and mix in the fresh parsley just before serving.
Recipe Notes
Instead of cream cheese you could just use cream. Use any type of mushroom you like.
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