Mushroom Sauce

4 servings

This mushroom sauce is so delicious and versatile. Serve it with steak and parmesan mashed potatoes or simple potatoes -- whatever your fancy. Do you want a traditional Czech meal? Serve the sauce with a beef roast and side dumplings! Vegetarian? No problem, skip the protein, and replace the chicken...

... broth with vegetable!

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Tom Founder

January 25, 2024

50 min.
50 min.
1/5

Ingredients:

Sauce:

4 TBSP of frying oil (adjust if needed)
1 LB of white button mushrooms - sliced (or another kind)
1 onion - peeled and finely chopped
1 TBSP of unsalted butter (1/8 of the stick)
3 cup of vegetable broth (or chicken broth)
2 bay leaves
1 TSP of caraway seeds - whole
1 cup of heavy cream
¼ cup of all-purpose flour
1 TSP of salt (*)
½ TSP of pepper - ideally freshly ground

Optional final touch:

sour cream

*Assuming that you are working with sodium free broth (broth with no salt added). If you are working with broth which includes sodium, adjust the amount of salt based on your taste preference.

Tools:

1x Chef’s knife
1x Cutting Board
1x Measuring Cups
1x Measuring Spoons
1x Medium Sauce Pan or Small Pot (4QT)
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Plate (optionally)
1x Immersion Blender or Food Processor or Blender
1x Small Mixing Bowl (1 – 3 QT)
1x French Whisk

Recipes

Best served with:

Czech Beef Roast

Czech Side Bread Dumpling (Houskovy Knedlik)

Creamy Mashed Potatoes

Directions:

1. Sauté mushrooms:

1.1. Preheat a sauce pan on medium-high heat with 1 TBSP of frying oil and add:

⅓ LB of mushroom (about ⅓ of the total amount)

Sauté with occasional stirring until glossy (about 2 – 3 minutes).

1.2.

Place mushrooms on the plate to use in later steps (the pot is empty now).

2. Sauté:

2.1. Place the sauce pan back on medium-high heat with 4 TBSP of frying oil and add:

1 medium onion – finely chopped

Sauté with occasional stirring until onions are glossy (about 3 – 4 minutes).

2.2. Add:

⅔ LB of mushrooms (the remaining 2/3 of total amount)

Sauté for an additional 2 minutes.

3. Simmering:

3.1. Add to the pot:

1 TBSP of butter
3 cups of chicken broth
2 bay leaves
1 TSP of caraway

Briefly stir and cover with a lid. Bring it to a simmer (about 195°F) with occasional stirring.

3.2. Lower the heat to medium and cook for about 40 minutes with occasional stirring.

Tip:
Add water if the liquid evaporates more than it should.

4. Finishing phase:

4.1.

Remove and dispose of bay leaves.

4.2.

Process until smooth with an immersion mixer (while still cooking in the pot).

4.3. Place into a small mixing bowl:

1 cup of heavy cream
¼ cup of flour
1 TSP of salt
½ TSP of ground pepper

Thoroughly stir together using a whisk. Then stir it into the sauce.

4.4. Add:

Sautéed mushrooms from step 1

Cook without the lid with occasional stirring until the sauce has thickened (about 2- 3 minutes).

Tip:
For an even thicker sauce, extend the cooking time for a few minutes until you reach the desired thickness and if you are in a rush and don’t want to wait any longer, just simply add 1 extra TBSP of flour directly into the sauce, stir, and cook for 1 additional minute.

4.5.

Taste and add salt and/or pepper if needed.

5. Serving:

5.1.

Serve with a scoop of sour cream and slices of side dumplings or your favorite side.

About the Author:

TomFounder

# 1

3 Followers

Published Recipes: 194
Av. Recipe Evaluation:
Location: Iowa, USA
Member since: 2023-02-02

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