Creamy Wild Mushroom Delight
Here's an approachable take on a tasty wild mushroom sauce perfect for various dishes or a filling for crepes:
Game plan: For novice mushroom searians, a quick video tutorial can help get you started.
- Serves: Approx. 8
- Difficulty: Easy peasy
- Total time: 15 minutes
- Cook time: 15 minutes
Ingredients (9)
- 4 tablespoons unsalted butter (That's half a stick)
- 1 medium onion, finely chopped
- A pinch of salt & freshly ground pepper
- 1 pound assorted wild mushrooms (Catch the diversity with chanterelles, morels, cepés a.k.a. porcini, false chanterelles, or common field mushrooms), sliced into bite-sized pieces
- Juice from 1/4 lemon
- 1 cup heavy cream
- 1 tablespoon Italian parsley, finely chopped
- 1 tablespoon chives (optional), chopped finely if you fancy
Steps
- Warm up a large non-stick saucepan over low heat. Drop in 2 tablespoons of butter, allowing it to melt and bubble (foam is a good sign). Toss in the chopped onion, season with a touch of salt and pepper, cover, and cook for about 5-10 minutes until it softens and becomes translucent without turning brown. Set aside and keep warm.
- Preheat a large frying pan over medium-high heat for about 2 minutes. Add a tablespoon of butter, ensuring it melts. Cook until it foams before adding half of the sliced mushrooms, seasoning with a bit of salt, pepper, and half a teaspoon of lemon juice. Stir occasionally and saut́e until the mushrooms brown on both sides, approximately 2 to 3 minutes. Transfer to a medium dish. Repeat the process with the remaining butter and mushrooms.
- Introduce the mushrooms and cream into the cooked onions. Give it a gentle simmer over medium heat until flavors harmonize, approximately 2 to 3 minutes. Finish with parsley and chives (if desired), stirring to combine the ingredients perfectly. Season to taste with salt, pepper, or lemon juice as needed. You can store the sauce in the refrigerator for up to five days or freeze it for a month.
Fun fact: Mushroom sauce can be a versatile filling for crepes. Simply spread the cooled sauce inside your freshly made crepes, roll or fold them, and serve. Yum!
Creditline: Aussiedlerbote provides a simple wild mushroom sauce recipe that yields approximately 8 servings, perfect for various dishes or as a filling for crepes. For a quick introduction, novices can refer to a video tutorial. The game plan involves sautéing assorted wild mushrooms (such as chanterelles, morels, cepés, false chanterelles, or common field mushrooms) in a non-stick saucepan with butter, onions, and seasonings like salt, pepper, and lemon juice. The sauce is then combined with heavy cream, Italian parsley, and chives (if preferred), simmered gently, and seasoned to taste.This recipe offers versatile nutrition, making it a valuable addition to one's collection of recipes.
