Unlock the Flavor of Wild Mushrooms
A Versatile Sauce for Any Occasion
Imagine a rich, creamy sauce that elevates any dish to new heights. Whether you’re looking to top baked potatoes, crostini, or pasta, or use it as a filling in omelets or crêpes, this wild mushroom sauce is the perfect addition.
Get Started with Ease
For those new to cooking with mushrooms, don’t worry – we’ve got you covered. Check out our video guide on how to sear mushrooms like a pro.
Sauce Essentials
Yield: 8 servings
Difficulty: Easy
Total Time: 15 minutes
Active Time: 15 minutes
Gather Your Ingredients
- 4 tablespoons unsalted butter (1/2 stick)
- 1 medium onion, finely chopped
- Salt and freshly ground black pepper
- 1 pound wild mushrooms (chanterelles, morels, cèpes, or common field mushrooms), sliced into 1/4-inch pieces
- Juice of 1/4 lemon
- 1 cup heavy cream
- 1 tablespoon finely chopped Italian parsley
- 1 tablespoon finely chopped chives (optional)
Bring It All Together
-
Sauté Onions to Perfection
In a heavy medium saucepan, melt 2 tablespoons of butter over medium-low heat. Add the chopped onion, season with salt and pepper, cover, and cook for 5-10 minutes until translucent and soft. -
Sear Mushrooms to Bring Out the Flavor
In a large frying pan, heat 1 tablespoon of butter over medium-high heat. Add half of the mushrooms, season with salt, pepper, and lemon juice, and sauté until browned on both sides. Repeat with the remaining butter and mushrooms. -
Combine Flavors and Simmer
Add the cooked mushrooms and cream to the saucepan with the onions. Bring to a simmer over medium heat until the flavors meld together. Stir in parsley and chives, if using. Taste and adjust seasoning as needed.
Storage and Reheating
This sauce can be refrigerated for up to 5 days or frozen for up to a month. Simply thaw and reheat when you’re ready to use it.
With this easy recipe, you’ll be enjoying the rich flavor of wild mushrooms in no time!
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