Mushroom sauce: the recipe for a creamy and tasty vinaigrette

The Mushroom sauce it’s a seasoning simple and tasty, great for adding flavor to a dish Pasta a second courses of meat or fish or to season toast, bruschetta but also a nice plate of polenta Oh you mashed potatoes. A versatile sauce we made with Mushrooms of Paris pan-fried with donkey, Garlic, Timo, flour e chicken brothwithout adding panna. The sauce will be cooked over low heat until it becomes creamy, ready to use for our preparations. Here are the steps to make it perfect.

How to make mushroom sauce

First, cut the button mushrooms 1.

Melt the butter in the pan and cook half the sliced ​​mushrooms 2.

Add the garlic and cook for 5 minutes. Add the other half of the mushrooms 3 and cook for another 5 minutes.

Make sure the liquid has evaporated and the mushrooms are golden brown 4.

Season with salt, pepper and thyme. Add flour 5 and cook for 1 minute.

Slowly pour in the chicken broth 6stirring constantly.

Cook for 10 minutes or until the mixture becomes thick and creamy 7.

Serve immediately the mushroom soup at your convenience 8.

Advice

You can replace the chicken broth with a vegetable broth and the thyme with parsleydepending on availability.

If you want to give a more intense flavor to your mushroom sauce, add 20 grams of dried porcini mushrooms: Soak them in cold water for about 10 minutes and add them to the pan with the mushrooms during cooking. Alternatively, you can also replace the mushrooms with fresh porcini mushrooms or other varieties of mushrooms available to you.

storage

You can keep the mushroom sauce in the fridge for 1-2 daysinside an airtight container.