If you are a fan of mushrooms you will really love the creamiest mushroom sauce that I have ever made. It has a beautifully rich and creamy taste and makes your favorite grilled food, steak even better.
I have tried my very best to only survive on a vegetarian diet, but alas I missed my favorite food too much. Yes, I am South-African and most of us really love a good, quality piece of meat. I mean just look at this perfectly grilled steak. Does that not just make your mouth water? The above piece was perfectly grilled by my dear hubby. Medium rare just the way I like it. Now the only thing better than a perfectly grilled steak is a steak with the creamiest mushroom sauce.
Some secrets to making the perfect mushroom sauce.
I use fresh heavy cream and a variety of mushrooms and a good quality cognac to add flavor to this sauce.
I am a lover of fresh sage and have plenty growing in my herb garden at the moment. This has of course also found it’s way into my mushroom sauce.
Do not submerge your mushrooms under water or rinse them. Mushrooms tend to absorb water and become spongy. If you do need to clean them rather wipe with a wet cloth and pat them dry afterward.
Cut the mushrooms into even pieces, ensuring that they are of a similar size. This will ensure even cooking.
Don’t overcrowd your mushrooms. Use a large enough pan to be able to fry them in a single layer. Remember if they lie on top of each other your mushrooms will steam. You need them to fry and brown them to release all the wonderful flavor.
Add the salt at the end of the cooking process. Adding salt earlier will extract the moisture from the mushrooms and prevent them from frying.
Now onto the recipe:
The creamiest mushroom sauce
- 250 g mushrooms (sliced) You can use a mix or regular button mushrooms
- 250 ml fresh heavy cream
- 60 ml cognac or brandy
- 2 cloves garlic minced
- 1 large pinch of salt
- black pepper to taste
- 2-3 leaves fresh sage
- 2 tbsp butter
- 1/2 onion chopped
- In a medium heated skillet melt the butter and add the mushrooms and brown. (If the mushrooms seem to be steaming, turn up the heat.)
- Once the mushrooms are brown, add the chopped onions and fry until the onions are soft and translucent.
- Add the minced garlic and cook for another minute.
- Add the cognac or brandy and let it cook for another two minutes.
- Add the cream and let the mixture simmer for a few minutes until reduced and thick.
- Serve over steak, chicken schnitzels, pasta, pork chops, or you can even mix this sauce with wilted spinach as a sidedish.
This sauce will pair well with the following recipes.
Bon appetit everyone! Please leave a comment and a like. I would love to hear from you.