Mushroom sauce is suitable for all types of meat, fish, as well as many vegetable dishes, so it's best to learn to make it in different ways, to provide variety to the dinner table.
Here are 3 of the most common ways of preparing mushroom sauce:
Mushroom sauce with white wine
Ingredients: 9 oz mushrooms, 1 onion head, 1 garlic clove, 1 cup white wine, 2 tbsp butter, 1 tbsp flour, 3 tbsp tomato sauce, salt and black pepper to taste, several bunches of dill.
Preparation: Cut the onion and garlic finely and put them in a pan with the heated butter to fry. Once they soften, add the chopped mushrooms to them and pour in the wine. Once everything is nearly ready, pour in the flour that's been diluted in the tomato sauce. After the sauce thickens enough, add the spices, without the dill, put it in at the very end, finely chopped.
Mushroom sauce with tomatoes
Ingredients: 9 oz mushrooms, 1 2/5 cups tomato sauce, 2 tbsp butter, 1-2 tbsp flour, bay leaf, black pepper, salt and thyme to taste.
Preparation: Saute the chopped mushrooms in the butter with a little salt. Once nearly ready, add the tomato sauce to them, in which you've dissolved the flour. Add 1 bay leaf. Leave the mixture for several more minutes to boil until it thickens. Sprinkle it with black pepper and thyme, remove the bay leaf. Add more salt if necessary.
Swiss mushroom sauce
Ingredients: 9 oz mushrooms, 2 tbsp butter, 2-3 garlic cloves, 4-5 bunches of finely chopped parsley, the middle of 1 wholegrain bread slice, 1 cup veal broth, 1 cup red wine, salt and black pepper to taste.
Preparation: Put the finely chopped mushrooms in the butter to braise them lightly. Add the parsley to them, along with the crushed garlic cloves and finely crumbled bread slice. Stir everything well and add the broth and wine.
Boil all of this until the mushrooms soften, then blend and season the sauce with salt and black pepper to taste. When serving the prepared sauce, sprinkle it with finely chopped parsley.
