ingrediants for a mushroom sauce?

Question

Hi i know how to make it but just need the ingrediants thanks.

Answer 1

Creamy Mushroom Sauce

As with so many things in cooking and in life, the key to this sauce is patience and confidence. Don't rush it and don't panic and you shouldn't have a problem.

You need:
A good few handfuls of any mushroom sliced thinly.
25g (about 1heaped tbsp) flour or cornflour
1/2 pint of milk
15g butter
olive oil
salt and pepper

Melt the butter in a pan with some olive oil to stop it from burning. Sauté the mushrooms until soft and coloured remove from the pan and set aside. Turn off the heat under the pan. Add the milk and flour and whisk. Turn the heat back on but onto a very low flame. Whisk the sauce frequently but not too vigorously and it will thicken up right before your eyes. It needs to cook for about 10 mins to cook out the flour taste. This is a basic white sauce.

A nice little variation is to bung in a tsp of mustard (english is best), it gives the sauce a certain something. Some torn basil is great too.

Once you are happy with it, return the mushrooms to the pan, allow to heat through, season to taste . Serve over freshly boiled conchigle (pasta shells) as they hold large amounts of sauce. No burnt bits, no lumps, no fuss.


Or there is this one by Anthony Worrell Thompson for White Wine and Mushroom Sauce - which is GORGEOUS!!

Ingredients
100g/3½oz button mushrooms, cleaned and quartered
1 small onion, sliced
1 bay leaf
2 sprigs thyme chopped
30g/1oz butter
500ml/17fl oz béchamel sauce
100ml/3½fl oz double cream
150ml/5fl oz white wine

Method
1. Heat butter in frying pan, and add mushroom, onion, thyme, bayleaf and sweat for five minutes until tender.
2. Add white wine and reduce by half.
3. Then add the béchamel and double cream and warm through.
4. Season with salt and freshly ground black pepper and serve over chicken.

Answer 2

Canned tomatoes Tomato Paste Chicken Broth Oregano Basil Onions Celery Garlic Black Pepper Hot Sauce like Tabasco brand Parmesan Cheese 1/4 Ketchup for sweetness and to remove the metallic taste of the tinned tomatoes. For a heartier sauce, add bell peppers and some diced carrots and some browned beef, turkey or venison.

Answer 3

This one is a Mushroom,Wine & Mustard sauce
4 portions
100 g (4 oz ) firm white mushrooms
25 g (1 oz ) margarine
12 g ( 1/2 oz ) mustard english or continental
60 ml ( 1/8 pt ) white wine (dry)
60 ml ( 1/8 pt ) single cream
250 ml ( 1pt ) veloute made with vegatable stock
juice of 1 lemon

Answer 4

A recipe for mushroom sauce made with fresh mushrooms and beef stock.
INGREDIENTS:
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
PREPARATION:
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 and serve immedietly.

Answer 5

Mushrooms - a mix of wild and cultivated would be good if poss.
Onion, finely chopped.
Garlic, finely chopped
Pepper
Mushroom ketchup
Boiling water or stock, or stock cube of your choice, depending on what you are serving it with.
Either a herb that goes with what you are cooking or a good mix of herbs, fresh or dried.
Corn flour to thicken.

I love this recipe and could eat Mushroom sauce until the cows come home!!!

Answer 6

Mushrooms, cornflour, 1/4 teaspoon of "Lazy Garlic", milk or buttermilk. Maybe ground pepper but keep the salt cellar in the cupboard. If you want to liven it up add a little, chilli or paprika powder or maybe a lump of blue cheese. Depends what food the sauce is going with. You can tune it to match the dish.

Answer 7

Try the following

Mushroom sauce
25g/1oz unsalted butter, chopped
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 Portobello mushroom, chopped
salt and freshly ground black pepper
50ml/2fl oz white wine
50ml/2fl oz double cream
1 tsp chopped parsley

Method
1. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.
2. Add the mushroom and cook until soft. Season well with salt and freshly ground black pepper.
3. Add the white wine and cook to reduce by half.
4. Add the cream and simmer for five minutes, then add the parsley and check the seasoning again. (Serve by adding to pasta).

or wild mushroom sauce
2 tsp butter
1 clove garlic, crushed
½ onion, finely chopped
100g/3½oz wild mushrooms, roughly chopped
150ml/5fl oz double cream
salt and freshly ground black pepper

Method
To make the wild mushroom sauce, melt the butter in a small frying pan. Add the garlic and onion and sauté gently until softened. Add the mushrooms, cream, salt and freshly ground black pepper and cook gently for 5 minutes.

or White wine and mushroom sauce
100g/3½oz button mushrooms, cleaned and quartered
1 small onion, sliced
1 bay leaf
2 sprigs thyme chopped
30g/1oz butter
500ml/17fl oz béchamel sauce
100ml/3½fl oz double cream
150ml/5fl oz white wine

Method
1. Heat butter in frying pan, and add mushroom, onion, thyme, bayleaf and sweat for five minutes until tender.
2. Add white wine and reduce by half.
3. Then add the béchamel and double cream and warm through.
4. Season with salt and freshly ground black pepper and serve over chicken.

Answer 8

Mushrooms!!

Answer 9

Magic Mushrooms and some extract of Skunk weed and tomatoe sauce, season with salt and pepper if desired..

Answer 10

finely diced shallots.
sliced mushrooms.
butter.
chicken stock/mushroom stock.
cream.
thyme.
white wine.
salt and pepper.