How Delicious Canned Mushrooms Butter Sauce

- May 16, 2018 -

How delicious canned mushrooms butter sauce

This is a very basic and versatile cream sauce with chicken, duck, steak, or seafood. I also like to mix it with a little spaghetti, and everything else is good enough. Based on onion, butter and mushroom, with cream, the balance of fresh, delicious and fragrant is just right. It could even be a soup, because I actually used the same thing as cream of mushroom soup. Sauce do you usually do not need to use a blender, but just that day only a few small mushrooms in the home, the amount is a bit is not enough, so he gave a stirring, let all the taste of a limited number of mushrooms can melt into the sauce, finished product is satisfactory. If you boil this sauce to a thick consistency, here's what I'm going to do with some of the sauce, which is the mushroom soup.

The ingredients

Small size: 6, 7, red onion shallot (), 1, 2 tablespoons of brandy capers1 small spoon (choose), whipping cream (single cream) 170 ml, stock (instead of) water 100 ml, 1 tablespoon of the butter, 1 tablespoon of olive oil, now MoHei pepper, salt

cream of mushroom barley soup.jpg




Slice the mushrooms and dice the shallots.


Heat the pan with olive oil and butter until the butter is melted.


Saute mushrooms for about 5 minutes until both sides are browned, remove a few pieces of mushrooms and put them aside.


Stir-fry the shallots until transparent. Brandy.


When the liquor is evaporated, light cream and a small cup of hot stock or boiling water boil to a boil.


Pour the sauce into the blender, whisk until it has no solids and filter back into the pan.


Add the mushrooms and a spoonful of capers.


Boil it again, add the right amount of black pepper and salt, and adjust the concentration.


Matters needing attention

The shallots are small so I use the whole thing, like an onion.

When frying mushrooms in a pan, let each mushroom be Fried on both sides, fully decocted, and not - this - cut - add - salt.

Brandy can be exchanged for white wine.

It is suggested that if the sauce is served with poultry, it will be served with chicken stock and stock, and beef stock with steak and seafood with seafood. Of course, the personal taste, too lazy to use the soup with clear water is no problem.

If you prefer a light sauce, it can be filtered directly in step 6 without a blender.

Finally, adjust the concentration to dilute with water or boil for a while.

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