This recipe will help you make an excellent mushroom sauce that's perfect for meats, stews, casseroles, or vegetarian meat substitutes. You'll first make a medium white sauce as a base, then prepare the mushrooms to top it off.
Ingredients
- 3 1/2 tbsp butter or margarine
- 2 tbsp flour
- 1/2 tsp salt
- Black pepper powder
- 240 ml milk
-
225 grams of dried mushrooms
- 117 grams of drained canned mushrooms or
- 225 grams of sliced fresh mushrooms
- 1 tsp chopped onion
Step
Part 1 of 2: Making a Medium White Sauce
Step 1. Melt 2 tablespoons of butter or margarine
You can do this in a number of different ways. You can place the butter in a special microwave and melt it in the microwave for 10 seconds at a time, then stir the butter every 10 seconds. The butter will melt very quickly this way, so it doesn't burn. You can also melt butter on the stove.
- Use a double boiler or a team pot to slowly melt the butter. You need a bowl that will fit over a small saucepan.
- Put the butter in a bowl.
- Boil water in a small saucepan.
- Place the bowl of butter over the pot of boiling water, and let the steam from the water slowly melt the butter.
- Stir in the butter so it melts faster.
- You can also melt the butter directly in the skillet you'll be using to make a medium white sauce.
- Regardless of how you melt the butter, place the melted butter in the saucepan you will be using to make the medium white sauce.
Step 2. Add 2 tablespoons flour, 1/2 teaspoon salt, and black pepper to taste
Stir the mixture over medium heat until the texture is smooth. Make sure the heat isn't so high that the flour burns - you'll need to work the mixture together slowly.
Step 3. Add 240 ml of liquid milk
Slowly pour into the saucepan, making sure the milk doesn't splash up the sides of the pan. Stir the mixture continuously with your other hand to ensure the mixture comes together in an even consistency.
Step 4. Let the sauce thicken
You may need to reduce the heat slightly so the sauce doesn't burn. The longer you let it cook, the thicker the sauce will become, so keep an eye on your cooking. Stir the sauce continuously and let it cook until it reaches your desired consistency. The end result should have a smooth consistency.
Part 2 of 2: Making Mushroom Sauce
Step 1. Make 240 ml of medium white sauce as described above
Step 2. Chop the onions
Use yellow onions as they don't have a strong flavor and will cook well. Dice the onion into small pieces until you get about a teaspoon of the onion.
Step 3. Prepare the mushrooms
If you are using canned mushrooms, drain them in a colander to remove any excess liquid. You don't want your sauce to get too runny, so drain the mushrooms thoroughly. To prepare fresh mushrooms
- Remove the stems of the mushrooms by picking them with your hands.
- Wet a piece of paper napkin with water.
- Wipe the dirt on the mushroom head one by one.
- You can wash the mushrooms briefly in cold water, but don't let them soak for long as they absorb water very quickly.
Step 4. Melt the remaining 1 tablespoons butter or margarine
Put the butter in a different skillet, and stir over medium heat until melted.
Step 5. Add the chopped mushrooms and onions
Cook both on the stove over medium heat for a few minutes until the onions turn golden brown. You don't need to stir constantly, but do stir occasionally to make sure your mushrooms and onions don't stick to the pan.
Step 6. Add the mushrooms and onions to the white sauce to finish
Continue to heat the mixture over low heat for a minute or two, stirring occasionally. This step will blend the flavors together and give you a unified sauce. Taste the sauce to see if you need more salt or pepper.
