creamed mushroom sauce

2015-12-03 a.o.

Creamed means pureed, not that cream has been added; although I did that too!

Creamed mushroom sauce looks very different from the sliced mushroom cream sauces; almost like a creamy béchamel sauce. Creamed mushrooms should not require thickening. Blending all the mushrooms might even make it too thick. Other than for lightening the color, cream can be very helpful to fix that problem too.

Pic1: creamed mushroom sauce — 2015-12-03
Pic2: creamed mushroom sauce — 2016-06-27

INGREDIENTS

This is what you need for 2-4 servings:

1 lb. button mushrooms
butter / olive oil
1 cup milk.
1 cup heavy cream
or evaporated milk
S&P
parsley, chopped or dried
Optional:
- ½ cup chicken stock
- ½ medium onion, chopped fine.

Directions

Pic3: stew mushrooms
Pic4: blend
Pic5: simmer ever so slowly

Clean the mushrooms by rubbing them or cutting away severe damage.
Do not wash. They'll absorb water and dilute the sauce.
Slice the mushrooms.
Heat butter or olive oil.
Sweat the onions until transparent. Do not brown.
Add the mushrooms and sauté for 10-15 minutes over low heat. (Pic3)
Alternatively, warm up 1 pt. pre-made mushroom base over low heat.

Blend part (Pic2) or all (Pic1) of the sautéed mushrooms in 1 cup of milk or mushroom liquor.
- Blending thickens the mixture. (Pic3)
- Milk or heavy cream brighten the color.
- Mushroom liquor strengthens the flavor, but darkens the color.
Return the mixture to the skillet and reheat.
Add cream and optional chicken stock until the desired thickness is obtained.
Reheat. Simmer a few minutes over low heat without boiling.
Adjust seasoning to taste.
Serve and enjoy.
Stir in fresh parsley just before serving, or sprinkle on top as garnish.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org