How to make a Mushroom Sauce
Delicious and Quick
Making a mushroom sauce is easy, requires patience and if done well then tastes delicious. The sauce is ideal for accompanying a steak or can cover grilled chicken breasts.
The amount of ingredients required depends on the amount of sauce you would like to make. The amount listed below should be enough to accompany 2 medium sized steaks or healthily cover 2 chicken breasts.
This sauce if left more chunky can fill a vol au vent cases and be used as appetizers or on a buffet.
Other mushrooms can be used and is completely dependent on the flavor you want to achieve. The stronger the mushroom obviously the stronger the sauce. To work with steak and chicken then button mushrooms or chestnut mushrooms are the acceptable choice. Chestnut mushrooms give a deeper taste and work particularly well with steak.
Tips for Success
Here are some tips for making this sauce to give a perfect result
1. Mushrooms can go into the sauce cold but will take time to break down. If you want to speed up the process then the mushrooms can be pre-cooked. However this must be dry with no oil or water else the mushrooms will soak up the moisture and leach this into the sauce. Best to cook them chopped and dry in a hot non stick frying pan
2. The initial roux is the key to thickening the sauce. The pan used must be very clean and the butter must have just melted and not be boiling
3. Patience is a must. After the milk is added and the pan is back on the heat you must keep stirring. At first as the milk heats up then it appears nothing happens. If the milk is left un-stirred the milk heats unevenly and then roux will start to stick to the bottom of the pan. As the milk heats up and eventually reaches the temperature the mixture will start to thicken quickly.
- 15g Butter
- 1 Tablespoon Plain flour
- 1 Pint Semi Skimmed Milk
- 1 Carton Mushrooms, Peeled and Chopped
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- Slowly melt the butter in a good saucepan over a low heat until melted. Remove the pan from the heat once the butter has just melted.
- Place the flour into the butter and stir with a wooden spoon until combined. This is the roux, it should be thick and resemble a paste. If this is still runny add a little more flour until thick and paste like.
- Pour in a little of the milk and stir in the roux. This will mix the roux initally with the milk and bring the paste from the bottom of the pan. Once stirred, add the remaining milk and return to the heat
- Heat gently and constantly stir the sauce, continuously stirring stops the sauce from catching and ensures even heating. Keep going, this takes time and patience but will be worth it once complete
- The sauce should start to thicken as it heats, it should not be allowed to boil and is ready once thickened
- Add the mushrooms and stir, keep over a gentle heat for five minutes while stirring. The mushrooms should start to break down and colour the sauce
- Leave off the heat for five minutes to allow the mushrooms to be heated through. Use a hand held electric blender to smooth the sauce if desired and return to the heat just before serving to warm through
Not just for Mushrooms!
The base of this sauce can be used for all different flavors. If the recipe if followed to the point of the addition of mushrooms it is at this point that different ingredients can be added to change the sauce you are making. For example, adding 200g of mature grated cheese will change this to a cheese sauce. Suitable for lasagne dishes or cauliflower cheese.
Not all ingredients however can be added at this point, for example wine. You cant make a wine sauce this way. But experiment with different ingredients until you get the sauce you desire.
Whats your favorite accompaniment for your steak
© 2009 Patrick McCormack