Savory Mushroom Sauce

Savory Mushroom Sauce

As I stood in my kitchen, the savory aroma of mushrooms and butter filled the air, making me smile. I was preparing my favorite recipe, Savory Mushroom Sauce, and each step was like a dance with flavors. The Savory Mushroom Sauce recipe starts by heating olive oil and butter in a pan, creating a beautiful sizzle. The mushrooms, sliced thin and seasoned perfectly, cooked to a golden perfection. With a dash of salt and pepper, this Savory Mushroom Sauce began to take shape, promising a rich, comforting dish.

Cooking the Mushrooms

Cooking the mushrooms for my Savory Mushroom Sauce was the first exciting step. I added half the mushrooms to a hot pan with melted butter, letting them cook until they were golden and tender. The smell of garlic mingled with the mushrooms, making my kitchen smell like a cozy restaurant. After transferring the first batch to a plate, I repeated the process with the remaining mushrooms. Each step of making this Savory Mushroom Sauce felt like creating a little piece of culinary magic.

Making the Gravy

Next, I tackled the gravy component of my Savory Mushroom Sauce. With the mushrooms set aside, I melted more butter in the same pan and added flour to create a roux. The mixture thickened as I stirred in beef broth, creating a smooth, velvety texture. As the sauce bubbled and thickened, I added the cooked mushrooms back in, allowing the flavors to meld together beautifully. This was the moment when my Savory Mushroom Sauce truly came to life, filling the kitchen with a rich, savory scent.

Serving and Enjoying

The final step was pouring my Savory Mushroom Sauce over a perfectly cooked schnitzel, steak, or chicken. As I served it up, the sauce was a beautiful, glossy finish to a delicious meal. The sauce was creamy and full of flavor, adding a touch of elegance to the dish. I couldn’t wait for everyone to taste it and enjoy the rich, earthy goodness of the Savory Mushroom Sauce. It was a delightful reminder that sometimes the simplest recipes bring the greatest joy.

Chef’s Notes- Savory Mushroom Sauce

• High-Quality Ingredients: Using high-quality beef broth or homemade stock will significantly enhance the flavor of your mushroom sauce. If you have the time, making your own broth adds depth and richness.
• Cook Mushrooms in Batches: To ensure your mushrooms get a beautiful golden color and caramelization, cook them in batches rather than overcrowding the pan. Overcrowding can cause steaming rather than browning.
• Form a Roux Properly: When making the roux (flour and butter mixture), be sure to cook it until it turns a light golden color. This step adds a nutty flavor and helps prevent any raw flour taste.
• Avoid Lumps: To avoid lumps in your gravy, add the beef broth slowly while continuously stirring the roux. If lumps do form, whisk vigorously until smooth.
• Adjust Seasoning: Always taste your sauce before serving and adjust the seasoning as needed. The amount of salt required can vary depending on the saltiness of your broth.
• Richness Variation: For a richer sauce, consider adding a splash of cream or a dollop of sour cream at the end. This adds a luxurious texture and extra flavor.

Savory Mushroom Sauce

Course: Main Course, SauceCuisine: European, WesternDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

179

kcal

Total time

25

minutes

Dive into the rich, earthy flavors of this Savory Mushroom Sauce! Perfect for drizzling over steaks, chicken, or even a classic schnitzel, this easy-to-make recipe is a game-changer. With no drippings required, it’s a breeze to whip up and promises a restaurant-quality experience right at home. Get ready to impress your taste buds!

Ingredients

• Mushrooms

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter

• 1 1/2 teaspoons finely minced garlic (about 1 large or 2 medium cloves)

• 14 ounces mushrooms (about 400 grams), sliced 1/8 inch thick (white/button or cremini)

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• Gravy

• 2 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 2 cups low-sodium beef broth (homemade or high-quality store-bought)

• 1/4 teaspoon black pepper

• Salt to taste

• Alternative Ingredients:

• Olive oil can be replaced with avocado oil.

• Unsalted butter can be substituted with vegan butter for a dairy-free option.

• Beef broth can be replaced with vegetable broth for a vegetarian version.

• All-purpose flour can be substituted with gluten-free flour for a gluten-free option.

Directions

• Cooking Mushrooms – Heat olive oil in a large nonstick pan over medium-high heat. Add half the butter and let it melt. Add half the mushrooms and cook for about 2 minutes. Season with half the salt and pepper, then continue cooking for another 2 minutes until the mushrooms start to turn golden. Add half the garlic and cook until the mushrooms are fully golden. Remove to a plate.
• Second Batch of Mushrooms – Melt the remaining butter in the same pan and repeat the process with the remaining mushrooms, salt, pepper, and garlic. Remove to the plate with the first batch.
• Making the Gravy – Reduce heat to medium. In the same pan, melt the butter for the gravy. Add the flour and stir continuously for about 1 1/2 minutes to form a roux. Slowly pour in the beef broth while stirring to avoid lumps. If lumps form, whisk vigorously to dissolve them.
• Thickening the Gravy – Cook the mixture for about 3 to 4 minutes until it thickens to a thin-syrup consistency. Stir occasionally at first, then more frequently as it thickens to prevent burning.
• Combining Ingredients – Stir in the cooked mushrooms and cook for an additional minute. Taste and adjust salt if needed.
• Serving – Pour the gravy into a serving jug and serve hot over schnitzel, steak, or chicken.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 179kcal
• Carbohydrates: 8g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 32mg
• Sodium: 404mg
• Potassium: 462mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 376IU
• Vitamin C: 2mg
• Calcium: 9mg
• Iron: 1mg

FAQs- Savory Mushroom Sauce

Can I use a different type of broth?

Yes, you can substitute beef broth with vegetable broth for a vegetarian version. Ensure the broth is low sodium to control the salt level in your sauce.

Can I make this sauce in advance?

Yes, you can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a bit of water or broth if it thickens too much.

What type of mushrooms work best?

White/button mushrooms and cremini mushrooms are both excellent choices. Cremini mushrooms add a deeper, more robust flavor, but white mushrooms will work just fine too.

How can I make this sauce gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend. You can also use cornstarch or arrowroot powder as thickening agents if preferred.

Can I freeze this sauce?

Yes, you can freeze the sauce. Allow it to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.