Gastronomixs

Mushroom sauce

A generously filled sauce based on veal stock and mushrooms. You can easily turn this sauce into a creamy mushroom sauce.

Recipe makes one litre.

Mushroom sauce

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Ingredients

1

litre

veal stock

2

 

shallots, finely diced

 

bay leaves

4

 

cloves

25

g

olive oil

600

g

button mushrooms

 

 

poultry stock

 

 

pepper

 

 

salt

Preparation method

  • Gently fry the finely diced shallots, bay leaves, and cloves on medium heat.
  • Deglaze the pan with the veal stock. Bring to the boil and allow to infuse for 20 minutes.
  • Pass through a fine conical sieve.
  • Chop the cleaned mushrooms lengthwise into four parts.
  • Heat up the olive oil in a large pan and fry the mushrooms until golden brown.
  • Mix the sauce and the mushrooms. Reduce the liquid to the required consistency.
  • Season to taste with salt and pepper.

Serving suggestions

  • Use as a sauce to serve with beef, veal, or pork.
  • Variation tip: add 250ml single cream or whipping cream and reduce to create a creamy mushroom sauce.
  • Variation tip: instead of using chicken stock, use a different stock such as mushroom stock, beef stock, vegetable stock, or lamb stock
  • Variation tip: use several mushroom varieties such as porcini, shiitake, beech mushrooms, pied blue, chanterelles, horse mushrooms, oyster mushrooms, or portobello mushrooms.
  • Variation tip: use several types of herbs and spices such as cinnamon, star anise, rosemary, white peppercorns, aniseed, coriander seeds, fennel seeds, juniper berries, or cardamom for a richer character.

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