forum: Food & Drink

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#1 Tue 16 Jun 09 3:26pm

Luuk1504

Member
Occupation mum, cook, nurse, you name it!
From on this wonderful planet
Member since Mon 08 May 06

Making mushroom sauce with creme fraiche

The other day I was trying out a new recipe for mushroom sauce.
The recipe said I had to use creme fraiche to bind the sauce, but as the mixture warmed up in my pan, it got so thick that it didn't look like sauce anymore help     
Has anybody got an idea how to fix this problem.
I could use normal cream of course, but I'm a stubburn fool big_smile

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#2 Tue 16 Jun 09 3:30pm

shammrok

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Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Making mushroom sauce with creme fraiche

HI Luuki504,

Can you post the whole recipe please?

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#3 Tue 16 Jun 09 4:01pm

Luuk1504

Member
Occupation mum, cook, nurse, you name it!
From on this wonderful planet
Member since Mon 08 May 06

Re: Making mushroom sauce with creme fraiche

I tried to make a realistic translation from Dutch, but there could be a few screw ups here and there. If there are, forgive me.

This is it:

2 pork tenderloins, salt and fresh ground pepper
20 g butter
2 tbsp. sunflower oil
1 onion, chopped
125 ml white wine
6 sundried tomatoes (in oil), sliced
1/2 tsp. dried oregano
250 g mushrooms, cut in half
125 ml crème fraîche
aluminum foil

Preparation:
Sprinkle with pork tenderloin with salt and pepper.

Heat the butter and oil in a pan and brown the meat on all sides. Add the onion and cook for a few minutes. Pour the wine into the pan, put the tomato slice in with the meat en sprinkle with oregano. Turn down the heat under your pan. Let the meat stew slowly in a closed pan for about 30 minutes.
Take the meat out of the pan and cover with the foil to keep warm.
Cook the mushrooms in the leftover fat (still in the pan). Stir in the creme fraiche.
Heat the sauce and season with salt and pepper.

I think the problem lies with the leftover butter/oil.

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#4 Tue 16 Jun 09 4:36pm

MsPablo

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Occupation Just being me
Member since Fri 28 Mar 08

Re: Making mushroom sauce with creme fraiche

You can add some chicken stock and or milk to thin the sauce.

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#5 Tue 16 Jun 09 4:45pm

Luuk1504

Member
Occupation mum, cook, nurse, you name it!
From on this wonderful planet
Member since Mon 08 May 06

Re: Making mushroom sauce with creme fraiche

Thanks, I'll give it a try next time I make the sauce.

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