Jamie Oliver

forum: Food & Drink

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#1 Sun 01 Mar 09 8:10am

Pumpkin12

Member
From South Australia
Member since Sun 26 Oct 08

Mushroom sauce

Hi Everyone
I was wondering if anyone had a recipe for a mushroom sauce (to add to pasta or on top of snitzel) that is freezable? A relative of mine gave me a container of some once and all we had to do was defrost, heat and add cream. Unfortunatly she wont give out the recipe. Does anyone have a base recipe that I could freeze before adding the cream. I would like to make a big batch and freeze so when I am away for work my hubby can have his favourite sauce with pasta. Thanks, Jess. crossed

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#2 Sun 01 Mar 09 8:42am

Polgara

Member
Occupation Mom and student and...
From Melbourne, Australia
Member since Tue 24 Feb 09

Re: Mushroom sauce

My guess would be to chop some mushrooms, add butter and wine (if appropriate), some seasoning (garlic, salt, etc.) and freeze?

Good luck.

Ps maybe he/she didn't want to share the recipe because it was  a bought packet?  wink  wink

Last edited by Polgara (Sun 01 Mar 09 8:43am)

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#3 Sun 01 Mar 09 8:47am

Pumpkin12

Member
From South Australia
Member since Sun 26 Oct 08

Re: Mushroom sauce

The lady in question cooks for a pub so the whole town has to pay for her mushroom sauce. I suppose thats why people keep going back, she is one of the best cooks there is! Thanks for the recipe, I will give it a go. thumbsup

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#4 Sun 01 Mar 09 10:14am

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Mushroom sauce

I might start by sauteeing shallots, garlic, add chopped mushrooms (more than one type would be nice, some soaked porcini's) a little white wine, stock, finish with creme fraiche or sour cream, season with salt and pepper, fresh thyme or tarragon would be a nice addition.

Last edited by MsPablo (Sun 01 Mar 09 10:53am)

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#5 Tue 03 Mar 09 2:06pm

Rachelbuz

Member
Member since Tue 03 Mar 09

Re: Mushroom sauce

Hi Pumpkin,

The Mushrooms are very tasty and delicious. They are very good for health!! We can make the dish very quickly!! you can try it by cooking the ...

organic portabella mushroom caps..you can visit www.bewellbuzz.com

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#6 Tue 03 Mar 09 2:47pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Mushroom sauce

Simple mushroom sauce

Ingredients

    * 6 oz (170 g) of thinly sliced mushrooms
    * ½ pint of milk
    * ½ oz (15 g) of butter
    * 1 heaped tbsp of flour
    * olive oil
    * salt and pepper

Method

   1. Heat a little olive oil and melt the butter in it.
   2. Add the mushrooms and sauté until the mushrooms are soft and dark in colour.
   3. Remove the pan from the heat and set aside.
   4. Add the flour and pour in the milk.
   5. Mix the ingredients together, stirring continuously.
   6. Return the pan to a medium heat and cook the sauce, stirring constantly until it thickens.
   7. Season with salt and pepper and cook for 5 - 8 minutes.
   8. Serve hot.


*************************************

Cream, white wine and mushroom sauce

Ingredients

    * 6 oz (170 g) of cup or button mushrooms
    * 5 oz (140 g) of mixed wild mushrooms
    * 7 fl oz (200 ml) of crème fraiche
    * ¼ pint (150 ml) of white wine
    * 3½ fl oz (100 ml) of water
    * 1 finely chopped onion
    * 2 tbsp of olive oil
    * 2 crushed garlic cloves
    * ½ tsp of dried thyme
    * salt and pepper

   
Method

   1. Heat the olive oil in a medium-large sized saucepan, add the chopped onion and fry over a gently heat for 7 - 10 minutes or until the onions are soft and translucent.
   2. Whilst the onions are cooking, slice the mushrooms to your desired thickness.
   3. Add the mushrooms to the onions, together with the crushed garlic and cook for a few more minutes.
   4. Pour in the white wine and bring the mixture to the boil.
   5. Reduce the heat slightly and cook until the sauce has reduced by about half.
   6. Pour in the water and stir in the crème fraiche.
   7. Bring the sauce to the boil once again and cook for 5 minutes or until the sauce has thickened.
   8. Add the thyme, salt and pepper and taste.
   9. Mix well and serve immediately.

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#7 Wed 04 Mar 09 5:30am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Mushroom sauce

Mushroom sauce

20g dried porcini (cepes) mushroom
50g unsalted butter
50ml extra virgin olive oil
2 cloves garlic, minced
1 small white onion, minced
1 tbsp each of fresh sage and rosemary, finely chopped
250g button or swiss brown mushrooms, finely diced
6 tbsp tomato puree
1/4 cup flat-leaf parsley, finely chopped
Salt and pepper, to taste

Soak the dried porcini in a small bowl of cold water for 10-15 minutes until soft. Drain and finely chop. Heat butter and oil together in a pan and fry the garlic, onion,
sage and rosemary together for a minute. Add both mushrooms and fry at moderate heat, constantly stirring, until softened. Add tomato puree and simmer for 3-5 minutes. Add parsley and season with salt and pepper

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