hi,plz tell me how to make mushroom sauce? thank you?

Answer 1

* 1 to 2 tablespoons chopped onion
* 4 tablespoons butter
* 4 tablespoons flour
* 2 cups beef stock or consommé
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1 tablespoon Kitchen Bouquet or browning sauce
* 8 ounces fresh mushrooms, sliced
Over medium-low heat, sauté onion in butter; add flour and salt. Stir until flour and butter are smooth. Add beef stock or consommé and simmer until smooth and thick. Add browning sauce then strain, if desired.
Sauté mushrooms in a little butter; add to the sauce.Bring to a boil then serve immediately.

Answer 2

Saute sliced mumushrooms in olive oil...when they are just about done squeeze the juice of one lemon over top. Take your shrooms out and reserve on a plate. In the same pan make a basic white sauce:

http://www.cooks.com/rec/view/0,1729,153177-229204,00.html

Add the mushrooms back into the finished white sauce. If you want your sauce to be less rich, use chicken stock instead of milk. Also...if you decide to go with the white sauce I still advise using some chicken stock or even canned mushroom soup (the broth kind...not the thick one.) to thin it out a bit. Campbells makes a soup called "Golden soup" or "Golden mushroom soup". This obviously will work well since it is mushroom. :)

Good luck.

Answer 3

Onion and garlic, finely diced
Mushrooms, finely diced (A variety is even better)
Mushroom ketchup (from health stores or some supermarkets)
Fresh ground black pepper
Dash of lemon juice
single or whipping cream or Elmlea
Few scrapings of nutmeg
Mixed herbs of your choice.
Caraway seeds (optional)

Saute the Onions and garlic until soft, but not coloured.

Add herbs.

Add the mushrooms until soft

Add the mushroom ketchup, warm up, taste and then add lemon - the ketchup is very salty.

Add nutmeg and pepper.

Add cream etc but do not allow to boil.

If you want a thicker sauce, just add a little cold water and cornflour, stir in and stir until desired thickness, but I would do this before serving as it might form a skin, and also warmed up, it will get too thick.

Answer 4

Use a couple of handfuls of mushrooms – this sauce is much better when you use the field mushrooms or Swiss mushrooms that have got a lot of of black gills showing. It is my opinion that those button mushrooms – or champignons are pretty tasteless.

Clove of Garlic
Small Onion
Butter or Olive oil
Slurp of Red Wine or Water
Cream

Method:
Saute them, along with a clove of garlic and a small onion, in a small saucepan. Butter is best for flavour but use olive oil if you prefer.

Let them go for awhile, don’t let them burn, I usually put in some water at this stage and let them boil up a bit longer. My sister also recommends the use of a good slurp of red wine, which she says is preferable to white wine – I don’t really mind what you use!

When it has reduced a fair bit, It is time to thicken it up. Naturally cream is best, but if that makes it too rich – or too fattening for you, use milk, low fat milk is fine. If you use milk, you will need to thicken the sauce with a little cornflour and milk. I know people use that low fat evaporated milk in this recipe as well. Add salt and pepper to taste.


***** The key to a good mushroom sauce is to let it cook long enough for the flavours of the mushroom to really develop.

Answer 5

Tagliatelle in mushroom cream sauce

(Use this creamy sauce with fettuccine, papparadelle, tagliatelle, or bow ties. When she makes papparadelle, Maria D'Itria adds a couple of peeled and chopped tomatoes or tomato paste to the hot cream. It turns the sauce pink. Serves 4.)

1 tablespoon olive oil

3 tablespoons butter

3/4 cup heavy cream

Salt and pepper, to taste

3/4 pound fresh mushrooms, thinly sliced

1/2 cup freshly grated Parmesan

Pinch of grated nutmeg

1/2 cup Italian parsley leaves, chopped

Extra Parmesan (for serving)

1. Cook the pasta according to the package instructions.

2. In a large skillet, heat the oil. When it is hot, add 1 tablespoon of the butter. When it melts, stir in the cream, salt, and pepper. Cook 1 minute more.

3. In another skillet, heat the remaining 2 tablespoons butter. Cook the mushrooms over high heat, stirring constantly, for about 3 minutes. Add the mushrooms to the cream sauce with the Parmesan cheese and nutmeg.

4. Drain the pasta and transfer it to a large bowl. Pour the sauce into the bowl and toss gently but thoroughly. Sprinkle with parsley and serve with cheese.

Answer 6

There are several websites that I like to research on:
1) Foodtv.com
2) Americastestkitchen.com
3) Foodandwine.com

I hope this helps you.

Answer 7

go to (www.allrecipes.com)

Answer 8

www.ndtvcooks.com/