Mushroom sauce
Sauces are an essential part of many dishes. Usually they complement meat, but there is also a range of vegetarian dishes which are not too tasty without the addition of some sort of sauce.
I make mushroom sauce quite often. It is a versatile sauce as it is as tasty with meat as with vegetables. It is delicious when served with mashed potatoes but also with cabbage rolls, groats, falafel, dumplings, potato dumplings and chicken roulades.
Sometimes I add some fresh dill to it, but the base of the sauce always remains the same.
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Ingredients for mushroom sauce.
- 140 g mushrooms
- 1 medium-sized shallot
- 1 tablespoon of butter
- 100 ml cream
- 200 ml water
- a pinch of black pepper
- 1/4 teaspoon of salt
- 1 teaspoon of potato starch
How to make mushroom sauce.
Put the sliced mushrooms, finely sliced shallots and butter into a pan. Fry over a low heat until the mushrooms are tender.
Combine the cream with water, salt, pepper and potato starch in a cup. Pour it over the soft mushrooms. Stir until the sauce begins boiling and cook for two minutes.
Serve it warm as an addition to various dishes.
Good to know when making mushroom sauce.
The shallots can be replaced by white onions.
I used salted butter. If you go for such butter, be careful with the amount of salt.
I literally added only a pinch of pepper as I didn’t want the sauce to taste too intense.
To thicken the sauce, I decided to use potato starch. Its taste is not as noticeable in the sauce as of wheat flour and even a small amount makes the sauce thick.
Do you like mushrooms? If so, try our recipe for Mushroom salad.
