Easy and creamy mushroom sauce is a breeze to whip up and will prove useful on numerous occasions: it’s fantastic for elevating the flavor of meats and roasts, and equally delightful as a pasta dressing or a luscious topping for vegetarian bruschette. This creamy, subtly flavored sauce features champignon mushrooms and cream, making it versatile for both cooking applications — like enhancing simple chicken or veal scallops— and as a “raw” spread on bread or a filling for vol-au-vent. Crafting this mushroom sauce is a cinch: just sauté mushrooms in a pan with a clove of garlic, blend them with fresh cream, and add a bit of parsley, a trusty companion to mushrooms. As mentioned, I opted for classic champignon mushrooms in this recipe due to their affordability and year-round availability in our markets. However, feel free to use the same recipe with your preferred mushroom variety; if you have splendid porcini on hand, for instance, utilize the stems to create the sauce, and consider adding the caps in bite-sized pieces after cooking or saving them for another delightful recipe.
You might also like:
Ingredients for approximately 2 cups of mushroom sauce
- Power 143,55 (Kcal)
- Carbohydrates 3,47 (g) of which sugars 2,19 (g)
- Proteins 3,08 (g)
- Fat 14,02 (g) of which saturated 1,07 (g)of which unsaturated 0,14 (g)
- Fibers 0,90 (g)
- Sodium 71,23 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
How to prepare an easy and creamy mushroom sauce
Puoi trovare la versione italiana della ricetta qui!
To prepare the easy and creamy mushroom sauce, start by cleaning the mushrooms: remove the stem’s end, then peel off the outer layer. If you prefer, you can brush them with a soft-bristle brush to remove all the dirt, but I find it more practical and quicker to remove the skin covering the stems and caps. Slice them.
In a non-stick pan, sauté the peeled garlic in olive oil. Add the sliced mushrooms, season with salt and pepper, and sauté over high heat for about 5 minutes until soft.
Remove the garlic and scoop out the mushrooms with a slotted spoon to drain any excess water released during cooking. Optionally, set aside some mushroom pieces for decorating the finished dish.
Place the mushrooms in the container of the immersion blender along with the cream. Blend with the immersion blender repeatedly until you achieve a creamy and slightly whipped mushroom sauce.
Taste and adjust salt if needed. Complete with chopped parsley. You can use the mushroom sauce to dress pasta, add flavor to roasts and meat, sandwiches or bruschettas.
How to store the mushroom sauce
You can store the mushroom sauce in a glass jar in the refrigerator for a maximum of a couple of days.
Tips and variations
To give a more intense flavor to this mushroom sauce, you can add some dried porcini mushrooms: soak about 0,5 oz (14 g) in cold water for about ten minutes and add them to the champignon mushrooms during cooking. Then proceed as per the recipe.
Varied doses for servings