Creamy Mushrooms Sauce

You can serve the creamy mushroom sauce with bread dumplings or with noodles.

–> You calculate a preparation time of 40 minutes for fresh bread dumplings.

–> For pasta or noodles only the cooking time.

-> If you choose noodles, I recommend tagliatelle with this dish.

Prepare the ingredients in the kitchen.

Check the mushrooms, if they are only slightly dirty you can clean the mushrooms with a brush.

For heavily soiled mushrooms, combine a bowl of cold water with 2 tablespoons vinegar and 2 tablespoons flour.

Quickly add the mushrooms to the starch water and stir.

I find the large amount of dirt that remains in the water surprising.

–> Vinegar changes the surface tension of water so that it becomes effective for cleaning.

–> The flour binds the dirt.

I put the mushrooms in the salad spinner basket after bathing.

-> Rinse once briefly with running, cold water.

–> Then spin the mushrooms dry.

Place the spun mushrooms on kitchen paper and halve large mushrooms.

-> You can now cut off unsightly areas.

Fry the mushrooms in a hot pan with a little oil over high heat.

Halve, peel and finely dice the shallot.

Reduce the heat of the stovetop.

Add the shallots to the sautéed mushrooms with the butter.

Remove a few nice mushroom specimens for serving later and keep warm on a plate.

I put the plate in the oven a little later, where I also heat the plates for serving at 80°C hot air.

For later binding of the mushroom sauce, add the starch and sauté in the pan for 2-3 minutes until colourless.

Deglaze the mushrooms in the pan with white wine.

Important: If you heat the flour in the pan, you must always deglaze with cold water.

If you were to pour warm broth over it, the lump would form in the sauce.

Add the cream and bring to the boil.

Season the cream sauce with soy sauce, salt, pepper and sugar to taste.

-> Optionally, you can add cayenne pepper and some nutmeg.

–> Keep the sauce warm.

Pluck the parsley leaves from the stalks and chop finely with a sharp knife.

Optionally, heat the breadcrumbs with butter in the pan.

Lightly toast the crumbs, season with salt and pepper.

Prepare the side dish.

–> You can keep dumplings warm in hot water until serving.

–> Cook the pasta exactly al dente and then drain.

Pass the mushroom cream sauce through a fine sieve.

-> Alternatively, you can mix the noodles with the creamy mushrooms and serve.

Arrange the mushrooms from the sieve on hot plates.

Take the bread dumplings out of the water and place them on a piece of kitchen paper and let them drain.

–> Arrange the dumplings in the middle of the mushrooms.

Mix the sauce with the hand blender and add to the mushrooms.

Place the extra mushrooms on top of the cream sauce for decoration.

Place the cranberries with the mushrooms and make sure they look good as a whole.

Arrange the prepared butter crumbs sparingly on the dumpling and decorate with parsley.

The crumbs also taste good with the noodles!

Serve the dish quickly.

I wish you a good appetite!