Like all sauces, the mushroom cream sauce can be prepared well in advance and stored. However, once the sauce has been prepared, it is advisable to pass the sauce through a fine sieve and store it separately from the insert. This makes it easier to reheat and the mushrooms, once cooked, only have to be added again.
Action:
- Brush the chanterelles (or other types of mushrooms) or wash them briefly in cold flour and drain well
- Cut mushrooms to “fork size”, small mushrooms can be left whole
- Fry the onion brunoises in butter over medium-high heat
- Add the mushrooms and sauté
- Add a dash of white wine and a dash of vegetable stock
- Cover with a lid and bring to the boil briefly
- Add the cream and let everything simmer over a low flame until the mushrooms are cooked and their liquid has been absorbed into the sauce
- Season with salt and pepper
- Pass through a fine sieve and refrigerate separately
Completion:
- Remove the required amount of sauce and bring to the boil
- bind or reduce if necessary
- taste and remove from the stove
- Add the required amount of cold mushrooms and only heat them up, do not let them boil
Usage examples:
- pasta dishes
- meat dishes
- dumpling dishes
