sauce essentials: versatile mushroom sauce

How To Make sauce essentials: versatile mushroom sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  THE MUSHROOM BASE
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  Step 3
  Gather Your Ingredients.
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  Step 4
  Stem, clean, and chop the mushrooms.
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  Step 5
  Chef’s Tip: Don’t chop too thinly; you want nice big pieces of tasty mushrooms for this sauce.
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  Step 6
  Add the butter to a sauté pan over medium heat.
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  Step 7
  After the butter has stopped foaming, add the onions.
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  Step 8
  Sauté until the onions have softened, about 5 – 7 minutes.
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  Step 9
  Add the garlic, and continue to sauté until fragrant, about 30 – 60 seconds.
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  Step 10
  Add the chopped mushrooms, and reduce the heat to medium low.
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  Step 11
  Slowly stir the mixture until the mushrooms begin to brown, and release their moisture, about 8 – 10 minutes.
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  Step 12
  Add the salt, pepper, cumin, and paprika.
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  Step 13
  Combine with the mixture, remove from heat, and reserve in the pan.
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  Step 14
  THE ROUX AND LIQUID
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  Step 15
  Gather your ingredients.
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  Step 16
  Add the butter to a large heavy-bottomed pot over medium heat.
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  Step 17
  When the foaming subsides, add the flour, and whisk to combine.
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  Step 18
  Continue to whisk until the mixture (roux) is a nice brown color.
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  Step 19
  Add the milk and stock, and whisk as the liquid comes up to a simmer.
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  Step 20
  Chef’s Tip: Never add a hot stock to a hot roux, or you will get lots of little lumps. The stock should be at room temperature. I usually combine the milk, and the stock in a bowl, and add them at the same time.
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  Step 21
  Reduce the heat to medium low, and whisk as the mixture thickens, about 2 – 4 minutes.
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  Step 22
  Add the reserved mushroom/onion/garlic mixture, and stir to combine.
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  Step 23
  Bring the pot back to a simmer, and cook for an additional 10 – 12 minutes.
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  Step 24
  ADDITIONAL ITEMS
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  Step 25
  Add the sour cream and the dill, and stir to combine.
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  Step 26
  Chef’s Note: These are optional items; however, they really brighten up the sauce.
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  Step 27
  Chef’s Note: Do a final tasting for proper seasoning.
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  Step 28
  Chef’s Note: When the weather turns decidedly colder, I like to add a pinch or two of cayenne.
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  Step 29
  PLATE/PRESENT
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  Step 30
  SERVING SUGGESTIONS
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  Step 31
  Serve over a big plate of homemade egg noodles.
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  Step 32
  Spoon over a nice fried pork chop, steak… or even chicken.
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  Step 33
  How about ladling some over a nice pile of garlic mash potatoes.
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  Step 34
  Thin the mixture out a bit with additional beef stock, or heavy cream and serve as mushroom soup. This makes an excellent starter for your next soiree.
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  Step 35
  Keep the faith, and keep cooking.
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