Creamy and easy mushroom sauce: surprise with taste and refinement, without problems
Learn how to prepare a delicious mushroom sauce, ideal for giving a special touch to your pasta and meats. Easy, quick and tasty recipe
Recipe for 4 people.
Classic (no restrictions), Low Carb, Gluten Free, Vegetarian
Preparation: 00:30
Interval: 00:00
TOOLS
1 cutting board(s), 1 kettle(s), 1 bowl(s), 1 frying pan(es), 1 colander(s)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Dried mushroom ingredients
– 30 g dried mushrooms (dried mushrooms)
THE
– 3 cups of warm water to hydrate the mushroom
Ingredients for the mushroom sauce:
– 4 tablespoons of unsalted butter
– 1 unit(s) of chopped onion(s)
– 2 cloves of minced garlic
– 2 cup(s) (coffee) of brandy
– 2 cup(s) of fresh cream
– 2 cups dried mushroom hydration water
– 4 sprigs of thyme
– Salt to taste
– pepper to taste THE
PREPARATION:
1. Separate the ingredients and utensils for the recipe.
2. Place in a kettle with water to heat to hydrate the dried mushrooms (see quantities in the ingredients).
3. Start by hydrating the dried mushrooms (see preparation).
4. Wash, peel and chop the garlic and onion.
PREPARATION:
Dried mushrooms – Hydration:
1. In a colander, wash the mushrooms under plenty of running water and drain them.
2. Place the mushrooms in a bowl and add the hot water.
3. Leave to soak for at least 15 minutes.
4. Continue pre-preparation.
Mushroom sauce:
1. Drain the mushrooms, keeping the water in which they hydrated.
2. Cut the mushrooms into strips, removing the hard ends.
3. Pass the hydration water through a strainer, covered with a damp cloth to remove any sand that may have arrived with the mushrooms.
4. Heat a pan over high heat and add the butter.
5. Once the butter has melted, add the onion and garlic and sauté until the onion softens and becomes translucent.
6. Add the mushrooms, reduce the heat to medium and sauté for another 5 minutes.
7. Pour in the brandy and return to high heat until all the alcohol has evaporated (tilt the pan to flambé if desired).
8. Season with salt and pepper and add the mushroom water (see quantities in the ingredients).
9. Cook for a further 3 minutes to incorporate the flavours, until the liquid has reduced by half.
10. Add the fresh cream and cook until the sauce thickens and becomes creamy.
11. Continue on low heat to finish. If it takes a while to serve, turn off and reheat before serving (in this case add a little more cream to thicken).
12. Season with salt and pepper.
FINALIZATION AND ASSEMBLY:
1. Put the sauce in a gravy boat to serve on the side, or, if you prefer, divide it among the plates, on top of the main ingredient.
2. This mushroom sauce is perfect for giving a special touch to pasta and meat.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
