Creamy Mushrooms Sauce
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I present my new creamy mushrooms sauce recipe in this post.
The first piece of news: most mushroom cream sauces are made with broth and cream.
Instead of broth, I just used soy sauce. The motto is, so to speak, “East meets West” 🙂
The second piece of news: the artists at the Meissen manufactory have made a gourmet plate for Johann Joachim Kaendler’s “Swan Service”.
The “Swan Dessin” porcelain from the late Baroque or Rococo (1730-1780) is one of the most beautiful European porcelain series and is almost 300 years old.
Food like Graf von Brühl… Let yourself be seduced by mushrooms with dumplings, alternatively you can have pasta as a side dish, which is even faster.
Table of Contents
1. Recipe Creamy Mushrooms Sauce
Let’s start right away with the step-by-step instructions. Please note the tips after the recipe, they will make your food fantastic!
Creamy Mushrooms Sauce
Instructions by chef Thomas Sixt
Total Time 40 Min.
Mushrooms cream sauce recipe for the simple kitchen. Prepare creamy mushrooms with dumplings in a delicious way.
|4||pc||bread dumplings (or 300g of pasta)|
|60||ml||dry white win|
|3||tbsp||Soy sauce (I use Tamari)|
|black ground pepper|
|brown can sugar|
|1||tbsp||fresh parsley (finely sliced)|
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.
Dice the shallot
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.
Complete the crumbs
Lightly toast the crumbs, season with salt and pepper.
Complete the supplement
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!
2. Calories and Nutritional Values
3. Top 12 Cooking Tips for Creamy Mushrooms Sauce
I have summarized some helpful tips for you here:
- Decide on a side dish: bread dumplings or noodles.
- Shallots have a finer taste and harmonise better with mushrooms than onions.
- Wash mushrooms if they are very dirty.
- Alternatively, you can clean your mushrooms with a brush.
- Sauté the mushrooms over high heat, then reduce the heat for the shallot cubes.
- Give them 10 minutes in the pan to develop their flavour.
- The mushrooms always draw some juice in the pan, that’s fine.
- Do not let the mushroom juice evaporate but use it for the sauce.
- That means deglaze it quickly with white wine and cream.
- You can dilute the sauce with a little water.
- Add soy sauce, salt, pepper and sugar to taste.
- Serve hot, always keep the plates warm.
I prefer to wash dirty mushrooms, it’s quick and the mushrooms don’t crunch!Tip from chef Thomas Sixt
4. Mushrooms for Creamy Mushrooms
You can use different mushrooms for the mushroom cream sauce.
These include, for example, oyster mushrooms and button mushrooms, chanterelles, porcini mushrooms or the Piopparello mushroom.
Self-collected chestnut mushrooms would be another option.
5. Creamy Mushrooms Food Pictures
You can find the plate in the online shop of the Meissen manufactory under swan design biscuit, deep gourmet plate .
This post is not an advertisement, I bought the plate at full price because I think it’s beautiful.
6. More Recipe Ideas for Mushrooms
Comments, Cooking Questions and Answers
Below you can write to me directly.
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