This Mushroom Sauce has a mushroom flavor that permeates every droplet of this delicate, creamy Sauce! With no thickener added, this sauce relies on reduction, otherwise known as good old fashioned evaporation. This recipe was specifically created for the Jager or Wiener Schnitzel post. However, it has many uses and will prove to be an invaluable asset in your recipe file. Did I already mention it was Keto?!
To be clear, this Mushroom Sauce is not a thick glistening mass of sauce that globs onto a piece of food and clings to it for dear life! No, this sauce offers a luscious, more pleasing experience both on the plate and in the mouth. Rather than pouring it from a gravy boat, it is instead spooned onto the plate.
No need to worry about lumps and clumps, as this sauce is not thickened with flour or cornstarch. There’s nothing technical involved like making a roux, for example. Reducing the volume of the sauce eliminates the need for a starchy thickener.
Ingredients
This Mushroom Sauce has Keto friendly ingredients, and it’s suitable for gluten-free diets too.
- Button mushrooms
- Chicken stock
- Whipping cream
- Butter
- Salt and pepper
See recipe card for quantities.
Instructions
Brush, rather than wash the mushrooms with a mushroom brush or similar brush. (Make sure it is soft bristled.). Washing them will cause them to absorb water.
Slice the mushrooms. For a safer slicing experience, cut a piece off one side and then turn this flat side onto the board and continue slicing.
Melt the butter in a pot over low / medium heat. Add sliced mushrooms, sauté them in the butter.
After 5 minutes, add salt and pepper. At this stage the mushrooms are shrinking in size and there is mushroom juice in the pot.
Let this juice evaporate. Allow it to simmer and ensure the mushrooms do not stick to the pot. Once they are quite dry, add the chicken stock and continue on allowing the liquid to evaporate. After about 5 minutes on a low / medium heat, the mushrooms should be fairly dry again with most of the chicken stock evaporating off. Now it is time to add the whipping cream.
Continue as before to evaporate the liquid for another 5 minutes. Make sure the heat is low enough not to split the cream, but high enough to cause evaporation.
Flexibility
Adapt this recipe for Mushroom Sauce to suit your dietary needs or to accommodate the ingredients you already have at home!
- Mushroom type, I used white button mushrooms but cremini, portobello, and shiitake would also be good choices for this sauce.
- Stock – chicken is a good go to stock, beef stock, in my opinion, would be too strong. Vegetable stock would work.
- Substitute whipping cream with half and half, or heavy whipping cream. There’s no need to adjust these ingredients to the fat and water content of whipping cream. Evaporation will take care of it. Using half and half will take a little longer and heavy whipping cream will take a little less time.
- Use oil instead of butter.
- The addition of white wine is also welcome, swap out half the stock for wine instead.
Uses
As mentioned previously this Mushroom Sauce is the perfect accompaniment for Jager or Wiener Schnitzel. It can also be spooned onto steak, chicken, pasta and even fish. Its flavor will compliment any food rather that over power it.
Storage
Allow the Mushroom Sauce to cool and then store it in a mason jar or container with a good sealing lid in the refrigerator for up to 5 days. I do not recommend freezing. Between the cream splitting and the texture of the mushrooms being compromised, I would try to use this up within 5 days of making it.
A Tip From Me
As mentioned above, cutting mushrooms can be a bit challenging especially for the novices in the group. Being round makes them precarious. By cutting a piece off one side and then turning this flat side of the mushroom onto the board to continue slicing, makes the whole experience a safer one.
Equipment
This mushroom brush is easy to use and care for. Its soft bristles are all you need to remove dirt.
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Got Questions?
I’ve got answers – hopefully!
- What if I want to thicken the sauce? Go ahead, it’s your sauce, but by adding a starchy thickener, the luscious, silky texture will disappear. It will also no longer be keto, if that is a concern.
- This sauce has an incredible flavor, how can I intensify it even more? Add dried mushroom powder, start with one teaspoon at a time, it’s really concentrated.
- Can I use milk instead of cream. I would not recommend it, the milk will get scalded rather than reduced.
- What’s the difference between reduce, reduction and evaporation? They are all the same thing. Generally speaking, a volume of liquid becomes less due to water being removed using heat. As a result the remaining liquid is more concentrated.
Recipe for Mushroom Sauce
Equipment
Ingredients
- 8 oz Button mushrooms
- 8 fl oz Chicken stock
- 8 fl oz Whipping cream
- 2 tbsp Butter
- 1/2 tsp Salt and pepper each
Instructions
- Clean mushrooms using a mushroom brush. Slice them into thin slices.
- Melt butter in a pot over a low to medium heat. Once melted add the mushrooms.
- Allow the juice from the mushrooms to evaporate, then add in salt and pepper.
- Pour in chicken stock and allow the liquid to reduce.
- Continue reducing the liquid until there is enough in the pot to prevent the mushrooms from sticking.
- Pour in the whipping cream and reduce. Make sure heat is on low. Continue to reduce the quantity of the sauce for about 5 minutes.
- Serve warm. Spoon onto food, rather than pour.
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