Mushroom Sauce

Mushroom sauce served to fusion inspired chicken

 

Mushroom Sauce

This is a versatile mushroom sauce that you can easily adapt based on the types of mushrooms that are available and in season. The sauce is an excellent accompaniment to chicken and other meat dishes, adding a rich and delicious depth of flavour to the meal. By varying the types of mushrooms, you can play with different flavour nuances and textures that complement the main dish. A well-balanced mushroom sauce can really elevate a simple dinner to new heights, while being uncomplicated and easy to make. Preparing the sauce yourself takes a bit more time than using a ready-made sauce from a packet, but the result is significantly better. Additionally, you are guaranteed a sauce without artificial additives and E-numbers.

 

Ingredients

150 grams of button mushrooms
100 grams of chanterelles or other mushrooms
3-4 tbsp butter and a bit of neutral oil
150 ml of chicken or vegetable stock or mild broth
250 ml of cream
2 tsp soy sauce
5-7 drops of Worcestershire sauce

Freshly ground pepper
Freshly ground salt

 

Caramel colouring (optional, and if you use one, it should only be made by sugar and water)

 

Directions

1. Slice the mushrooms or cut them into small cubes.
2. Melt butter in a pan, add a bit of oil, and sauté the mushrooms over medium heat until they achieve a nice golden colour. The mushrooms will shrink a bit, so cook in batches if necessary to prevent them from starting to boil.
3. Season with salt and pepper.
4. Transfer the mushrooms to a saucepan.
5. Add the stock and cream, and bring to a boil. Let the sauce simmer on medium to low heat until it thickens.
6. Add soy sauce and Worcestershire sauce.
7. Taste and adjust the seasoning with salt and pepper, if necessary, although it is rarely needed as the soy sauce and broth are salty, and the Worcestershire sauce provides a peppery flavour. If you want to thicken the sauce more quickly, you can sprinkle 2-3 teaspoons of cornflour over the mushrooms towards the end of cooking. This shortens the cooking time but may reduce some of the flavour.
8. If you find the sauce a bit too pale, you can add some caramel colouring, which only adds a bit of brown colour without affecting the taste.

 

Served: With chicken, beef, or white meat.

Allergy: Gluten-free. Can be easily adapted for those with lactose intolerance by using lactose-free cream. Be aware that some Worcestershire sauces contain malt vinegar from barley, but the most common one from Lea & Perrins is gluten-free. Nevertheless, an extremely small amount of Worcestershire sauce is used in this sauce, so most people will tolerate it unless they are extremely sensitive to gluten. Contains high FODMAP.

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Health Benefits of Mushrooms: Mushrooms benefits