How to make Creamy Mushroom Sauce Recipe
Recipe Information
Creamy Mushroom Sauce
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Prepare button and chestnut mushrooms by halving them and placing them in a bowl.
Leave king oyster mushrooms whole, trim the frills off portobello mushrooms, and slice them thick.
Slice shallots in half and then finely slice them.
Slice garlic and if it wobbles, place the flat side down to stabilize it while slicing.
Heat a large chef pan or sauté pan over medium temperature.
Add half olive oil and half butter to the pan along with sliced shallots, garlic, and a few sprigs of thyme.
Once the fat is foaming, add a pinch of salt and pepper to help the shallots release moisture.
Add dried porcini mushrooms to the pan and sauté for 2-3 minutes without soaking them first.
Turn up the heat slightly and keep the mushrooms moving to build roasted flavor until they are dark golden brown.
Add white wine to the pan and reduce it down until nearly dry, to about a glass.
Once reduced, add chicken stock and heavy cream to the pan and bring it back to a boil.
Prepare fresh parsley by rolling it and slicing it through for the final stages.
Mix cornflour with water in a bowl until fully incorporated, then add it to the boiling sauce to thicken it.
Once thickened, add lemon zest, juice from one lemon cheek, and additional parsley just before serving.
Equipment Needed
Spice Level:
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