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How To make Savoury Mushroom Sauce
MUSHROOM EXtrACT:
1/2 c Dried porcini mushrooms
2 1/2 c Water
MUSHROOM SAUCE:
1/3 c Onions, minced
1/2 c Water
1 tb Tamari
1/2 ts Salt
1/2 ts Maple syrup
1 pn Black pepper
1 Parsley sprig
1 1/2 tb Arrowroot dissolved in...
2 tb Water
EXtrACT: Place mushrooms in water in a saucepan & bring to a boil. Reduce heat & simmer for 15 minutes. Remove mushrooms with a slotted spoon & rinse. Chop finely & reserve. Strain extract. SAUCE: Combine onions, water, tamari, salt, syrup, pepper & rosemary in a saucepan. Cover & simmer over medium heat for 5 minutes. Remove & discard parsley. Add extract & chopped mushrooms. Bring to a boil. Add arrowroot, cook & stir till thickened. Taste for seasoning. Use top rice, potatoes or pasta.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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FRIED SALMON WITH CREAMY MUSHROOM SAUCE ????????????
My own version of fried salmon creamy mushroom sauce
This are the ingredients that I used
2tsp of salt (or to your taste)
2tbsp of dried parsley (optional)
3tbsp of unsalted butter
1tsp of black pepper
Fried salmon
1cup of heavy milk
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No copyright infringement. I do not own any song or music in this video. All right reserved to each respective artist and company.
SAVORY CREPES WITH A CHICKEN MUSHROOM FILLING TOPPED WITH A BECHAMEL SAUCE
This video is about HOW TO MAKE SAVORY CREPES WITH A CHICKEN AND MUSHROOM FILLING, TOPPED WITH A BECHAMEL SAUCE AND BABY SWISS CHEESE
BELOW ARE THE INGREDIENTS FOR EACH STEP IN THE PROCESS
CREPE BATTER
1 3/4 cup all purpose flour
1/2 Tsp. Salt
2 1/2 cups milk
2 eggs
4 Tbsp. Melted butter
1 Tbsp. Fresh dill minced
Whisk flour and milk first to prevent lumps in the batter.
Beat 2 eggs well. Then pour into batter mixture and whisk.
Melt butter then add butter, salt and dill. Whisk well. Set aside so air bubbles
can escape.
To make crepes,
Oil skillet then wipe out with a paper towel.
Heat skillet to 400°F. Add batter using a 3 ounce ladle or a comparative measuring cup.
Roll batter around until the bottom of the skillet is full to the sides with batter.
Cook on a medium heat for 2-3 minutes or until the bottom of the crepe is browned.
Flip the crepe over gently. Cook for 1 minute and reserve.
Repeat this until you have made as many crepes as you want. Refrigerate the ones you don't use.
FILLING
Rotisserie chicken remove meat
1 Large Leek sliced cleaned and chopped
2 Tbsp. Butter
Salt & Pepper
2 1/2 cups thinly sliced mushrooms
1 Tsp. Worcestershire sauce
1 Tbsp. fresh minced parsley
1/4 cup white wine or less if you wish (Dry White Wine)
1 Tbsp. minced garlic
Grape Seed Oil
Sauté’ leeks, mushrooms, garlic and parsley in butter and a grape seed oil.
Add Worcestershire sauce and white wine. Sauté until soft. Add chicken. Fold in well.
Reserve
BÉCHAMEL SAUCE
2 Tbsp. butter
1/2 Tbsp. minced garlic
2 Tbsp. flour
2 1/3 cup milk
Salt & Pepper
Melt butter, add flour and make a roux. Add milk. Whisk until milk is well incorporated.
Add salt and pepper to taste.
Reserve in a squeeze bottle
FINAL ASSEMBLY OF CREPES
Roll out a crepe over the crepe dish.
Fill with chicken and mushroom filling
Add béchamel sauce.
Roll crepe and drizzle on more béchamel sauce.
Cover with gruyere or baby swiss cheese
Bake 350° F 10-12 minutes
Broil to brown cheese
Top with chives.
Serve.
Recipe for Mushroom Mascarpone Sauce With a Taste of Truffle Oil : Delicious & Elegant Recipes
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Series Description: Just because a recipe is easy to make doesn't necessarily mean that it isn't delicious. Get tips on a variety of elegant, delicious recipes with help from a culinary professional in this free video series.
An Amazing Restaurant Mushroom Sauce You Need at Home!
A super tasty mushroom sauce I used to make at my French restaurant. And you don’t have to be a Chef to make this one, it’s so easy. Any true French person will always tell you, a protein needs sauce!
First, you slice up 500 grams of assorted mushrooms, any kind you like. A mixture makes it more interesting. Then, you add dried porcini mushrooms, which are the Chef secret flavour boosters. A little red wine, homemade chicken or beef stock and herbs. And of course, in true French Cheffy style, finish with cream and butter.
When you cook all of this together, it's like creating a delicious story in your kitchen. This sauce isn't like ordinary sauces, it's the secret to making your food taste out-of-this-world.
Another Chef secret, before adding the butter, let it simmer on a back burner ever so gently for 20 minutes or even longer. The sauce will be glossier and intensify the flavour even more! You can use this incredible mushroom sauce on chicken, beef, pork etc. It’s so versatile so make extra. What will you use it on, let me know!
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