Preparing this creamy mushroom sauce, full of flavor and perfect to accompany a good steak, filet mignon or even a chicken breast, you do no need to buy too expensive mushrooms at all. Common mushrooms (or French mushrooms) can be used and you will get a very good and tasty sauce. This is a recipe that I make quite often. You can have it ready quickly. The only small thing to point out is that you have to brown the mushrooms until they release their juices that will infuse with the sauce.
Creamy Mushroom Sauce Recipe Average Rating:
Serves: 4 Time: 30 m Difficulty: Easy
Ingredients 250 g of common mushrooms 1 large shallot 10 g of butter 1 dash of white wine (a shot glass) Salt and white pepper 200 ml of cream fraîche or heavy cream
Directions Wash the mushrooms thoroughly under cold water. Trim a little the base of their stem to remove the dry part. Then cut them into wedges. Peel the shallot, wash it and finely chop it. In a skillet over medium heat, melt the butter. Add the shallot and saute over medium-low heat for about 5 or 6 minutes. Stir in the mushrooms. Add salt and pepper to your taste. Sauté the mushrooms 7 or 8 minutes at medium-low heat until they reduce their size and the water that is released is almost completely evaporated. Pour over the mushrooms the white wine and allow it to reduce over medium-low heat for a few minutes. Now add the cream. Mix well and let reduce for a few minutes until thickened and reached the desired consistency. Add salt and pepper to your liking and test it. It is done. Scoop it on a good steak, a filet mignon, or even a grilled chicken breast. Enjoy!
Hints, Tips, and Tricks If desired, you can sprinkle some chopped fresh parsley. If the sauce is too thick, you can always get a more liquid consistency by adding a drizzle of milk or water, or if you have, a little broth. Do not forget to check salt and pepper afterwards. Use a mix of mushrooms you prefer, but only with common mushrooms, the sauce is already very good. Instead of white wine, you can use a dash of brandy or cognac. If you do not have shallots, use half a finely chopped onion.
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