Mushroom Sauce on the Tasty Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/gribnoj-sous/

      Ingredient notes:

      Mushrooms. Porcini (king bolete) will be best in terms of flavor here. Other wild mushrooms – aspen mushrooms, Leccinum – can also be used, but the intensity of the aroma will be lower. You also have the option to make this sauce with chanterelles instead of porcini.

      Onion. Regular onion works fine here. But if you have shallot, it will give a more refined flavor.

      Wine. For this sauce you need a dry white wine such as Chardonnay or Riesling. It gives a characteristic wine aroma and a slight acidity. The alcohol evaporates during cooking, so after this sauce you can definitely drive 😉

      Cream. I use heavy cream 33% here. Alternatively, you can use 20% cream – that works well too.

      Flour. Use regular wheat flour of the highest or first grade.

      Butter. Butter with flour acts as a thickener for the sauce. Butter also gives a creamy taste. I do not recommend using vegetable oil in this case.

      Thyme. I use fresh thyme in the recipe. You can replace it with dried – 1/2 tsp will be enough.

      Let's move on to the preparation.

      Finely chop the onion and garlic. In a frying pan or sauté pan, melt the butter together with the vegetable oil. Add the onion and fry, stirring, for 2–3 minutes.

      Add the garlic, mushrooms and thyme. Fry, stirring, for 5–7 minutes.

      Add the flour and fry, stirring, for another 1 minute.

      Pour in the wine and simmer the sauce over low heat for 5–7 minutes.

      Add salt, sugar, soy sauce and cream.

      Stir, bring to a boil and remove from the heat.

      Serve.

      Enjoy your meal!

      This mushroom sauce recipe was tested and prepared by chef Tatyana Nazaruk – the author of Vkusny Blog.

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