CREAMY MUSHROOM SAUCE RECIPE WITH WILD & FRESH MUSHROOMS

In Side Dish 27 views

Creamy mushroom sauce made with both wild, dried porcini mushrooms and your choice of fresh mushrooms, all of which in wine and cream base. This makes for an irresistible sauce that can be added to any pasta dish, chicken, steak, or eaten on its own with a slice of fresh bread.

Have you found out about mushroom picking? It ‘s very well known in Europe. In the fall we would all outfit at the down and go to the timberland to get new, wild mushrooms.

Now and again it would be a contest among the relatives… who might find more mushrooms? In any case, woodlands were brimming with toxic mushrooms so there consistently must be somebody in a group (ie, a parent) who was a genuine expert in palatable mushrooms.

Each family had something like one part who was great at distinguishing mushrooms. That is the way profound this custom was consolidated into families’ lives.

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I for one couldn’t trust that the fall will get out into that fresh harvest time air and go mushroom picking. Beside the experience, all things considered, the best part was that after we returned home we would partake in the most heavenly velvety mushroom sauce.

Creamy mushroom sauce made with both wild, dried porcini mushrooms and your choice of fresh mushrooms, all of which in wine and cream base. This makes for an irresistible sauce that can be added to any pasta dish, chicken, steak, or eaten on its own with a slice of fresh bread.

Course: Dinner, Side Dish
Cuisine: European, Polish
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 114kcal

Ingredients

  • 1/2 cup Dry Porcini mushrooms
  • 2 Portabello mushrooms big, cut into small slices
  • 3.5 oz Shitake mushrooms sliced,
  • 1 lb Baby Bella mushrooms 16 oz. box, sliced
  • 1 Onion large, chopped
  • 1/4 cup White wine
  • 1-2 tablespoons Creme fresh (it’s milder than sour cream, but you can use sour cream or splash of heavy cream)
  • 1-2 tablespoon Ghee butter or olive oil for sautéing the mushrooms
  • Fresh Italian parsley for garnish
  • Salt and pepper to taste
  • Get Ingredients
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Instructions

  1. In a small saucepan, soak the wild dried mushrooms with 2 cups of water for 15 minutes, then cook for about 45 minutes until they are soft;
  2. Into a large sauté pan, add butter or oil and onions, sauté for about 3-4 minutes;
  3. Add Portabello mushrooms and sauté for about 5 minutes;
  4. Then add Baby Bella mushrooms and sauté for another 3-4 minutes;
  5. Add Shitake mushrooms and cooked porcini mushrooms and sauté for another 2-3 minutes;
  6. Pour wine over mushrooms and let cook for about 3-4 minutes, until almost fully absorbed;
  7. Using a strainer, add about 1/2 cup up to 1 cup of water from the pan where you had cooked dried mushroom to create a sauce;
  8. Cook for another 20 minutes, until all the mushrooms, are soft; (add more water if needed)
  9. Season with salt and pepper (you may want to season it as you go);
  10. Add creme fresh and parley and serve immediately.

Nutrition

Calories: 114kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 17mg | Potassium: 840mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 2.1mg | Calcium: 30mg | Iron: 0.8mg

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