December 6, 2023
Cream of Mushroom Sauce
Ingredients
- 2 tablespoons unsalted butter
- $\frac{1}{2}$ tablespoon olive oil
- At least 10 ounces of wild mushrooms (or store-bought if you must). (Here’s a case where Chef Ron advocates—only to hizownself—“if some is good, more is better."}
- $\frac{1}{2}$ cup chopped onions
- 2 cloves garlic, minced (Another case of, if some is good, more is better.)
- salt and pepper to taste
- $\frac{1}{2}$ cup dry wine (red or white depending on end-goal)
- 1 cup heavy cream, half and half, etc.
- $\frac{1}{2}$ cup vegetable or chicken broth
- 2 teaspoons chopped fresh thyme (or 1/2 teaspoon dry)
- $\frac{1}{2}$ cup fresh parsley, chopped
- $\frac{1}{4}$ cup cold water
- 1-3 tablespoons Flour or starch (corn, tapioca, rice, conservative, reactionary, etc.)
Directions
- Set skillet on medium heat
- Add butter and oil and cook until butter is melted.
- Lower heat to medium-low, and add onions, garlic, salt and pepper.
- Cook until tender/translucent/fragrant. Don’t burn the onions!
- Add mushrooms and cook until golden brown.
- Add wine and simmer until fluid is mostly evaporated, scraping browned bits off bottom.
- Reduce heat to medium-low.
- Add cream and broth.
- Simmer until sauce has thickened, stirring occasionally.
- Optional: Depending on goal, thicken with flour or starch
- Add fresh thyme and parsley.