Posted by: Jonjon | July 19, 2009

Sauce – Mushroom – Best Ever mushroom Sauce 8.5/10

Sauce – Mushroom – Best Ever mushroom Sauce 8.5/10

July 19 2009

4 tablespoons butter 1 TB
2 medium onions, chopped ½ onion
1 1b. white mushrooms, or with some creminis, sliced 453g 160g
1 cup yogurt ¼ cup
juice of 2 lemons ½ lemon
2 tablespoons fresh parsley, chopped ½ tablespoon
1/2 teaspoon dried mustard 1/8 teaspoon
1 teaspoon sea salt ¼ teaspoon
1 tablespoon unbleached all-purpose flour (optional) ¼ tablespoon
fresh ground black pepper

Melt butter in a large saucepan or wok over medium heat. Add onions and cook for 8 minutes or until they are soft and translucent. Stir in the mushrooms, cover with a tight fitting lid, and cook for 10 minutes or until the mushrooms are reduced but still slightly plump
Remove the lid and stir in the yogurt, lemon juice, parsley, mustard and salt. Reduce the heat to medium-low and simmer the sauce without boiling, stirring occasionally, for at least 30 minutes — or longer if you want a thicker sauce. If you want to speed up the process, stir in a tablespoon of unbleached all-purpose flour a few minutes after adding the yogurt and other ingredients and simmer for 15 minutes, stirring frequently.
Before serving, add fresh ground black pepper to taste and stir. Makes about 3 cups.

This was alright. In terms of taste, it tasted like mushroom sauce with lemon juice. After adding the yogurt, it became creamy.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: