Prepare and store the mushroom cream sauce

Prepare and store the mushroom cream sauce

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.


  • 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


  • 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