The combination of different types of mushrooms gives this vegetarian sauce a unique flavor. You can replace this mushroom combination with whatever you like.
Cooking description:
Cut off the legs of all mushrooms. Bring the mushrooms and broth to a boil in a medium saucepan over medium heat. Reduce heat to low, simmer for 30 minutes. Set aside.
Chop the portobello finely and set aside. Cut shiitake and cremini into thin slices.
Heat 3 tablespoons of butter in a large saucepan over medium heat, add onions and fry until transparent, 3 to 5 minutes. Add chopped mushrooms and fry until mushrooms are soft and brown and all liquid has evaporated. Add wine if necessary and cook, stirring occasionally. Remove from heat and set aside.
Cook the remaining butter and a tablespoon of flour in a medium saucepan over medium heat until brown, 2 to 3 minutes. Pour in broth slowly and bring to a boil, beat until thickened. Add mushroom mixture and thyme, stir. Serve hot.
Purpose: For lunch / For dinner
Main ingredient: Mushrooms
Dish: Sauces / Mushroom sauce
Cuisine geography: English
Diet: Vegetarian food
Ingredients:
- portobello mushroom - 1 Piece
- shiitake mushrooms - 225 Grams
- cremini mushrooms (or champignons) - 225 Grams
- butter - 4 Art. spoons
- shallots, finely chopped - 2 Pieces
- Marsala wine (optional) - 1 Art. the spoon
- flour - 3 Art. spoons
- thyme leaves - 1 Teaspoon
Number of Servings: 16