Mushroom Cream Sauce is a varied version of the all-famous French Bèchamel sauce. It is a versatile sauce and can be eaten with various dishes.
One can fix this sauce from scratch in less than thirty minutes. It is easy to make, and the ingredients are also readily available. This sauce can satisfy every person’s taste palates with multiple alternatives.
Vegetables in the Sauce
It is a mushroom sauce, so naturally, we will be adding mushrooms. You can use any mushroom you want. It could be button mushrooms or chestnut mushrooms. Or even use a mix of the mushrooms available to you.
We are also using onion and garlic. The sauce will draw more extra flavours and a thickness for the sauce with onion. And garlic is for providing prominent flavour and zing to the sauce.
The Base of the Sauce
The base of the sauce will consist of a roux. Roux means flour cooked in fat, and generally, both are in equal parts. Roux can be white, blond, or light brown. We are using unsalted butter and all-purpose flour for the same. Avoid using other flours than all-purpose flour here.
Another ingredient making the base is milk. This ingredient forms the majority of the base for the sauce. To get a creamy and rich texture, you can add heavy milk or milk with more fat content. Or else, you can use dairy-free.
Spices in the Sauce
The primary seasoning of the sauce is salt & pepper. Additionally, we are using oregano. If you want, you can add more spices like garlic powder, paprika, cloves powder, nutmeg powder, or anything else you deem fit. Or you can substitute the seasoning with soy sauce, but it is optional.
- Herbs – If you wish, you can add herbs like basil, thyme, rosemary, or even coriander to it.
- Flavours – This sauce is versatile. You can add more complementary ingredients to enhance its flavours. Curry powder, paprika, or other similar spice powder is okay to use. You can also add mustard to it or fresh lemon juice.
- Extra – You can add chopped green onions instead of regular onions along with the parsley and lemon juice.
- Roux – To make a lighter sauce make a roux separately with 1 1/2 tablespoons of butter and two tablespoons of flour, cooking it over on medium-low heat.
- Storage – Store the sauce in an air-tight container and refrigerate it. The sauce will be edible for three days.
Frequently Asked Questions
What should I do if the sauce is not thick enough?
There are a few ways to thicken the sauce if it does not turn as required. First, you can turn up the heat and keep stirring it for some more time to make it thicker.
The second option is to add more flour (approx 1 tbsp) to get it to thicken. And lastly, you can make a cornstarch slurry by mixing one tablespoon of cornstarch with a little cool water and stirring it into the sauce.
Can I use wild mushrooms in the sauce?
Of course, it is not a problem to use wild mushrooms, provided they are not poisonous. However, remember to soak them in hot water for 15-20 minutes.
What are the ways I can have the mushroom cream sauce?
The cream sauce is highly versatile. Hence, you can have it with pasta (obviously), chicken, fish fillets, broccoli, and rice. You can also have it with fettuccine or linguine pasta or pour it over egg noodles, baked potatoes, roasted or mashed veggies, or any mock meat like sunflower Hache or tofu steaks. Zoodles taste extremely good with this sauce. So basically, almost anything.
How to make bechamel sauce a vegan sauce?
To make this sauce vegan, you can use almond milk, soy milk, dairy-free milk, or even coconut milk instead of regular milk. You can even add a cashew paste and oat milk. Or if not anything, then add blended firm tofu or silken tofu. It may require adding cornstarch for consistency.
Can I freeze the leftover sauce?
You can freeze the leftover sauce, but it will get thick. You will need to reheat it.
Can I skip using onion and garlic?
Yes, you can make this without these ingredients. Substitute them with miso or garlic powder to get the same flavour.
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