Creamy Mushroom Sauce

Just wondering whether anyone had a good recipe for a creamy mushroom sauce - with wine. I am not always happy with what I make.

Well, mine is probably not better than yours or any you've made, but I'm usually happy with it. Make a roux (sautee flour in butter), add milk and a bit of cream, bring to a boil, reduce to a simmer, whisk til thick, add mushrooms, couple teaspoons soy sauce, dehydrated veggie/chicken stock and wine.

Thazzit

I fry the mushrooms off in butter till browned then add a splash of white wine / brandy / vermouth (depending on what it's going with) then some herbs perhaps.

Finally, dump in a tub of creme fraiche - let it boil to thicken slightly et voila!

If you ain't too happy with your white wine cream sauce, then it is quite likely that perhaps you're not cooking the wine out properly and letting the alcohol evaporate away - of course maybe you're just using nasty wine...

Anyway, for a simple white wine, mushroom & cream sauce, what I'd do is get a pan hot, add a knob of butter, and chuck in the 'shrooms, and a pinch of salt. They'll soak up all the butter really quick, so make sure you move the pan somewhat to get a more even butter absorption.
When they've sucked up all the butter, bring the heat down to low, and let them chuckle away gently in the pan. What'll happen is, the juices will at some point start to ooze back out of the mushrooms. Put the heat up to high again, and cook until most of this liquid has evaporated - it'll intensify the flavour, and also, the juices will be quite dark, and too much of that in the sauce will potentially make it quite an unattractive colour. Empty the mushrooms into a bowl, put the pan on the heat, and add your wine, doing the frenchy deglaze thing of scraping up any pan residue as the wine reduces. Reduce by 50%, then add a few cubes of butter, cut quite small, and whisk into the wine reduction. Put your 'shrooms back into the pan, add cream, reduce to thicken, check for seasoning, done.

Poetry and information all in one go. Magic.

This must be used in all recipe books from now on along with the standard Jamie Oliver unit of olive oil, the "Glug".

My sauce was not the only one chuckling away as prescribed. I ended up making the most wonderful sauce evah.

I kept this page open as I was cooking and kept running back and forth to read on .....

Many many thanks, Don. When I asked, I had secretly been hoping you would reply. You came out trumps and all my bridge pals agree.

Thanks to the others, too.

That sounds good DR. will try that one.

It is. I even went out and bought more mushrooms yesterday - but don't tell my doctor.

theres so many ways to make ways to make a mushroom sauce, you can use cream or make a roux, use millions of different mushrooms, red or white wine, also various amounts of herbs but for the simpliest and laziest way is to simply put cream in a pan add a splash of white wine and quite a bit of chopped button mushrooms (brown for more flovour but white is fine - just add more) let it all cook till you get the thickness, flavour etc that you want and until the mushrooms have gone soft, oh and salt and pepper of course, to that you can add herbs etc to increase/change the flavour.

Also most important, dont wash the mushrooms! scrap away the dirt and cut the end of the stalk off with a small knife and if you absolutely have to wash them, then do it very quickly and dry them as soon as you have washed them, because the mushrooms just absorb the water, which doesnt result in good things.