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Wild mushroom sauce recipe

Wild mushroom sauce recipe

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  • Dish type
  • Side dish
  • Sauce
  • Mushroom sauce

The rich flavours of wild mushrooms are the best mushrooms for a hearty mushroom sauce; a perfect sauce for steak and game dishes.

1 person made this

IngredientsServes: 4

  • 1kg fresh wild mushrooms
  • 1 tablespoon butter
  • 1 onion, chopped
  • 3 tablespoons single cream
  • salt and pepper, to taste
  • chopped fresh parsley, to taste

MethodPrep:20min ›Cook:1hr15min ›Ready in:1hr35min

  1. Trim the mushrooms, disregarding the tough ends of the stems. Wipe with a damp cloth then slice.
  2. In a heavy bottomed saucepan, melt the butter and cook and stir the mushrooms. Add a little water so they don't stick to the bottom and simmer over a low heat for 1 hour, stirring occasionally.
  3. Add the chopped onion and simmer for 15 more minutes, stirring occasionally. Remove from the heat and allow to cool. In a separate bowl, whisk 2 to 3 tablespoons of the sauce with the cream and slowly pour back to the saucepan, whisking continuously.
  4. Heat the sauce through and season to taste. Garnish with freshly chopped parsley.

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Wild Mushroom Cream Sauce Recipe

This weekend we had friends over for a dinner party and I wanted to share with you the wild mushroom cream sauce that we served on a fine commercial penne pasta imported from Umbria, Italy.

We were thinking of making our own homemade fettuccine pasta but I thought the penne would go better with this sauce and we really didn’t have the time to make homemade pasta too.

We served the pasta dish with roasted chicken thighs and legs that were just purchased that weekend at the farmers’ market. They were fresh, free-range chickens but I have no idea exactly how fresh.

Next week, I’ll ask the owners exactly when the chickens are butchered but I can say these chickens taste much better than the chickens I buy at the supermarket.

Mushroom Capital of the World

If you do a search for “mushroom capital of the world” you are most likely going to find Kennett Square in Pennsylvania is that place and that’s where my weekly farmers’ market mushrooms come from. Kennett Square is considered the capital because according to Wikipedia, “the region produces over a million pounds of mushrooms a week.”

The booth where I buy my mushrooms typically offer hen o’ the woods, oyster, shiitake, cremini and portobello mushrooms. They sell them in pairs so this week I picked up a couple of containers of oyster and shiitake for my wild mushroom sauce.

My wife wanted this sauce prepped and ready to go before our guests arrived so I did everything up to adding the cream, shut it down and waited for the guests to arrive and the pasta was 10 minutes from being al dente.

I used some pancetta that is basically an Italian form of bacon to give an additional layer of flavor, but if you wanted this to be vegetarian, you can leave it out. I made a big batch of this sauce for 8 people — the ingredients below are for 4 to 6 people but it really depends on how you are serving it.

We served it as a side dish and not the main course so the portions were smaller.

This is a rather simple dish to prepare at home and the results are fantastic because the sauce is incredibly rich. You don’t need much to fill you up. I think you’re going to enjoy this one. I did.


Creamy Mushroom Sauce is popular throughout Eastern Europe

Have you heard about mushroom picking? It ‘s super popular in Europe. In the fall we would all get up at the down and go to the forest to pick up fresh, wild mushrooms.

Sometimes it would be a competition among the family members…who would find more mushrooms? However, forests were full of poisonous mushrooms so there always had to be someone in a crowd (ie, a parent) who was a real specialist in edible mushrooms.

Every family had at least one member who was really good at identifying mushrooms. That’s how deep this tradition was incorporated into families’ lives.

I personally couldn’t wait for the fall to get out into that crisp autumn air and go mushroom picking. Aside from the adventure of it all, the best part was that after we came back home we would enjoy the most delicious creamy mushroom sauce.

What mushrooms can be used in the mushroom cream sauce

I grew up in Poland and we have plenty of mushrooms called ‘Bolete’ in our forests (which I have never seen in the US). But there were also plenty of porcinis and chanterelles.

We would use these boletes and porcini for an easy wild mushroom sauce, or we would dry them to use later on for Christmas for pierogi, uszka, kapusta or bigos.

Chantarelles were separated. We could make the creamy mushroom sauce just from the chanterelle, or use them in pierogi or scrambled eggs.

Because it is not very easy to find fresh bolete or porcini in the U.S. you can substitute any variety of fancy mushrooms. I’ve seen fresh porcini mushrooms in high-end grocery stores, so if you happen to have them then you can make a porcini mushroom sauce, but it’s optional.

Or you can use dried porcini mushrooms with some other kinds of easily found mushroom, like shitake, portabello or crimini (that’s what I did in this recipe). Scroll down for a full printable creamy mushroom sauce recipe.

How to Make Mushroom Sauce

This is a very easy recipe. The only thing to keep in mind is that if you do use dry mushrooms you’ll need to factor in a bit more time.

  • First, the dry mushrooms should soak for about 15 minutes beforehand, and then they’ll have to cook for about 45 minutes. (do not discard the water). Other than that, this recipe is quick and easy.
  • In the saucepan you’ll sauté the onions and then add mushrooms from the meatiest ones to the softest ones: Portobello first and cook for about 5 minutes, then crimini (or Baby Bella) and cook for another 3-4 minutes and lastly the shitake with dry mushrooms and cook for a few more minutes.
  • Then add wine and let it cook for a couple of minutes until almost fully absorbed.
  • Now you will use some of the water from cooking the dry mushrooms. Just be mindful that the sand and dirt are at the bottom of the pot so do not stir it. Using a fine strainer, add about a ½ cup up to 1 cup to the pan to create a sauce and cook for about 20 minutes until all the mushrooms are soft (add more water if needed)
  • Lastly, add creme fresh and cook for one minute. Season with salt and pepper and sprinkle with parsley and you are ready to serve.

How to Use Creamy Mushroom Sauce

You could use this creamy mushroom sauce in so many different ways. Here are a few of my suggestions:


Recipe Summary

  • 1 pound assorted wild mushrooms, such as cremini, hedgehog, shiitake, or oyster
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots, (about 2 large)
  • 2 sprigs fresh thyme
  • 1/4 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1 1/2 cups heavy cream
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon white truffle oil, optional
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh marjoram, leaves
  • Potato Gnocchi

Bring a large pot of cold water to a boil. Remove stems from shiitake mushrooms, and trim stems of others. Cut all the mushrooms into 1/4-inch slices, and set aside.

In a large skillet, melt butter over medium-low heat. Add shallots, and cook until translucent, about 3 minutes. Raise heat to medium high, add mushrooms and thyme sprigs, and cook until mushrooms begin to brown on the edges, about 4 minutes. Remove thyme, add chicken stock, and reduce to 1 tablespoon, about 30 seconds. Add cream, salt, and pepper, cooking until cream thickens slightly, about 2 to 3 minutes.

Drop precooked gnocchi into the pot of boiling water, and cook until heated through, about 3 minutes. (If gnocchi are prepared in advance but not yet cooked, boil them as described in Step 4 of the Potato Gnocchi recipe.) Lift gnocchi out of the water with a slotted spoon or skimmer, and transfer to the mushroom sauce, stirring until evenly coated cook for about 1 to 2 minutes. Divide among 6 plates, drizzle with truffle oil (if using), and garnish with grated Parmesan cheese and marjoram leaves. Serve immediately.


Wild Mushroom Ravioli Recipes

1 tablespoon extra virgin olive oil. Bring a large pot of boiling salted water to a boil.

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In a large bowl mix together the ricotta parmesan goat cheese and mushroom mixture until smooth and well-blended.

Wild mushroom ravioli recipes. Stir in the red wine vinegar and remove from heat. Add porcini mushrooms and 14 cup soaking liquid. 50g dried porcini mushrooms rehydrated.

In a small saucepan combine water and porcini mushrooms. Usually the mix contains Cremini Oyster and King Oyster Mushrooms Shiitake Nameko or Enoki. Sautè the mushrooms with garlic then when they start to brown add some white wine and let the alcohol evaporate.

1-2 shallots finely chopped. But when I make these Ravioli I prefer to use a Wild Mushroom mix which may vary depending on the season. Remove from the heat.

½ cup white wine. Mix in salt and pepper to taste and the dried parsley if using. Stir in ricotta parsley and zest and set aside.

In small saucepan combine water and porcini mushrooms. Heat oil in a large saute pan over medium-high heat. In small non-stick skillet saute onion and shiitake mushrooms in 2 teaspoons butter until tender.

Let stand for 30 minutes. Let stand for 30 minutes. Heat the butter in a pan over medium heat.

In a small nonstick skillet saute onion and shiitake mushrooms in 2 teaspoons butter until tender. Saute mushrooms until soft then add garlic and continue to. ¼ cup grated Parmigiano Reggiano.

Using a fork crimp around the edges if desired. To make the sauce. 1 cup wild mushrooms.

Once cooled put the mushroom mixture in a food processor and pulse until the mushrooms are in small pieces. To make the filling. Our wild mushroom ravioli with truffle butter and hazelnuts.

Cook ravioli in boiling water until they rise to the surface and are al dente. Fry the mushrooms in butter for 10 minutes and season with salt and pepper. 300g wild mushrooms 3 tbsp garlic finely chopped 300ml cream Wild rocket Salt and pepper to taste.

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Recipe Summary

  • 4 boneless chicken breast halves with skin (about 11 ounces each)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered
  • 2 tablespoons sherry vinegar
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
  • 1 tablespoon heavy cream

Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down cook until golden brown, 4 to 5 minutes. Flip transfer to oven. Roast until a meat thermometer registers 160 degrees, about 15 minutes. Transfer to a plate cover.

Place the skillet over medium heat. Add onion cook, stirring, 1 minute. Add mushrooms. Cover cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour cook, stirring, 1 minute. Stir in stock and chopped parsley simmer, stirring, until thickened, about 5 minutes. Stir in cream season with salt and pepper. Serve with chicken garnish with parsley sprigs.


Wild mushroom sauce

In Italy’s Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the arrival of snow, housewives labor over their cooking pots, stirring, stirring as coarse meal slurried in water gradually thickens and becomes sticky and delicious. To serve, it’s poured out onto a wooden board in a rich golden puddle like a harvest moon.

Cesare Pavese wrote about it in “The Moon and the Bonfires,” a nostalgic novel about a Piedmontese expatriate’s return home: “These are the best days of the year. Picking grapes, stripping vines, squeezing the fruit, are no kind of work the heat has gone and it’s not cold yet under a few light clouds you eat rabbit with your polenta and go after mushrooms.”

We do things differently in Southern California. In the first place, fall can be even hotter than summer. Here polenta belongs to these damp chilly days of winter.

Probably more important, we don’t really go in for that whole “laboring over cooking pots thing.”

Nor do we need to. You can make a really good polenta with no more effort than it would take to bake a boxed cake.

Don’t believe me? I don’t blame you. I went for years trying different kinds of shortcuts for making polenta and rejecting every one. Most sacrifice flavor for ease. I’ve tried at least a half-dozen of them -- in a covered pan, in a double boiler, even in the microwave. Some cooks who should know better have even suggested that you can simply shorten the cooking time. I’ve tried that too, but even the best of these shortcuts didn’t come close to the deep, toasted corn flavor of a true long-stirred polenta.

As a result, my family and I ate polenta only on those rare occasions when my ambition matched my mood -- in other words, only a couple of times a year.

But now I serve polenta any time I feel like it. And these days I’m feeling like it a lot. Here’s how easy preparing polenta can be: Pour water into a wide, deep pot stir in polenta bake stir bake stir done.

And here’s the really crazy thing: It works! I can’t tell you why this shortcut works so well. All I know is that it does. I first wrote about it more than 10 years ago when my old friend Paula Wolfert called me about it. Paula is the kind of cook who despairs over people not rolling their own couscous, so when she recommends any kind of shortcut, I listen.

She’d found it in Michele Ana Jordan’s cookbook “Polenta.” But a little later she called again to say that she’d also found it on the back of bags of Golden Pheasant polenta, a very good artisanal brand out of San Francisco. When I called the owner, he said he’d learned it years before from a friend’s mom.

Though it seems impossible to determine who first discovered this technique, what’s certain is that it has been repeatedly rediscovered since. In fact, a couple of years ago a writer on Chowhound took credit for it, in a post they titled “OK. . . . OK. . . . I’m giving it up, my secret way to cook polenta that is so easy you will do it again and again . . . .”

Well, the secret isn’t really theirs any more than it is mine, or Paula’s or Michele’s or the guy from Golden Pheasant’s friend’s mother’s. But the sentiment is certainly spot-on: After you try this method, you’ll use it again and again.

There is some confusion about the nature of polenta. It is coarsely ground cornmeal depending on the region, it can be either white or yellow corn. Can you use regular cornmeal? Certainly. I made cornmeal and polenta versions of this recipe side by side, using exactly the same method. The results were slightly different, but only slightly.

Because cornmeal is more finely ground, it set up a little more quickly and became a little thicker than polenta -- more like custard than Cream of Wheat. And the polenta was a little more golden in color and richer in flavor.

I prefer polenta to cornmeal, and preferably Golden Pheasant, though it can be hard to find. (It pops up occasionally at local markets, but you can order it from www.granzellas.com, where it’s $3.25 for a 1 1/2 -pound bag. Buy several to save on shipping and then store them in the freezer).

But I would certainly use cornmeal if I didn’t have real polenta on hand. I even prefer it to the so-called instant polentas, which are par-cooked and dried and never seem to have much flavor.

And don’t even get me started on those tubes of precooked polenta. They’re fine for frying or grilling (searing covers a multitude of sins), but they’re not in the ballpark when it comes to soft polenta flavor.

Well-made polenta is good by itself -- just stir in a lot of butter and Parmigiano. But it’s even better when served with a sauce. The traditional accompaniment is some kind of long-braised ragu, made with beef, pork or, yes, a Piedmontese rabbit.

But there are a couple of good sauces that can be made in no more time than it takes the polenta to cook.

One of my favorites is made from mushrooms and not a whole lot more -- but you use them three ways. Saute quartered mushrooms until they begin to brown. Add some dried porcinis that you’ve softened in hot water. And then finally add the strained soaking water.

Sure there are a few other ingredients -- some garlic, onion, white wine, a bit of tomato paste to add depth and thicken the sauce and some chopped herbs at the end -- but the flavor is all wild mushrooms.

For that reason, you want to use the best dried mushrooms you can find, and as much of them as you can afford. This recipe is good with a half-ounce of mushrooms (the standard supermarket envelope), but it’s even better with 1 or 1 1/2 ounces.

If you want a meatier, more traditional ragu, you can still have that even if you don’t want to spend a few hours braising pork. Use chicken thighs -- they’ll cook quickly and still stay moist. For depth of flavor, add browned Italian sausage (either sweet or hot will work fine), and then slip in some unpitted green olives near the end. The whole thing should take less than 45 minutes to fix.

That’s good, because this is Southern California and we’ve got better things to do than wait around for snow while we stand stirring polenta.


Ingredients

  • 1/2 lb. ricotta
  • 1/2 lb. squaquerone cheese (or substitute stracchino, teleme, or basket cheese)
  • 1 cup grated Parmigiano Reggiano
  • 1/2 cup grated pecorino cheese
  • 1 egg
  • Freshly grated nutmeg
  • Kosher salt
  • Freshly ground pepper
  • 1 recipe basic pasta dough
  • 1 shallot, cut into fine dice
  • 2 Tbs. extra virgin olive oil
  • 1 lb. sliced mixed wild mushrooms (oyster, cremini, shiitake)
  • 1/2 cup white wine
  • 1/2 cup chopped flat-leaf parsley

Wild Mushroom White Wine Sauce

For the past month we’ve been making burgers over the weekend. Turkey burgers to be more specific, not necessarily my favorite until just recently. I was only in charge of the toppings and the sides, so that’s all I’m going to take credit for and share with you here. By default, I make my Heirloom Tomato and Cucumber Salad with burgers or grilled anything. My new addition this summer as a burger topping or as a side to steaks or grilled chicken is this fast and delicious wild mushroom white wine sauce.

The basic recipe for this dish was of course inspired by my grandpa, who used to plop me on the back seat of his old rusty bike right after it rained and ride away with me into the fields in search of mushrooms. We would sneak between bushes and thorns, fill our bags and then go home and cook them simply in some oil with onions and salt to eat them on bruschetta . They really were worth all the thorn scratches and wet socks. Give them a try yourself, this mushroom white wine sauce sounds and tastes like something we all need in our lives.


Method

For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.

For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.

Add the morels and cook for 10 minutes.

Add the porcini and fry for a further 3-5 minutes.

Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.)

To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.

Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.

To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using.