How can I make mushroom sauce lump-free?

If you are planning to add corn-four to the sauce, mix it well with milk before adding to the pan. I, however, skip corn-four.

How can I avoid splitting in mushroom sauce?

They say corn flour helps in the non-splitting of the sauce. However, if you blend the cream well before adding to the pan and then dilute it a bit and add in batches, you will not see splitting, even if you skip corn flour.

easy mushroom sauce Debjanir Rannaghar

Description

Super easy creamy mushroom sauce recipe using button mushroom and cream along with a few more ingredients.

Ingredients

Units Scale

500g Button Mushroom
300ml Fresh Cream
10 cloves of Garlic
10g Basil leaves
10g Fresh Thyme
2 Tbsp. Butter
1 Tsp. Black Pepper
1 Tsp. Garlic Powder
1 Tsp. Salt
1 cup Stock (see notes below)
1 Tsp. Italian Seasoning
1 Tbsp. Dijon Mustard (optional; see note below)
1/4 cup white wine (optional; see note below)

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Instructions

Wash and pat-sry mushroom.
Thinly slice the mushroom if using the button mushroom. For other varieties as well, you need to cut those.
Chop and make garlic mince.
Now Heat Butter in a pan.
Once heated, add mushrooms and toss those.
Cover the pan with a lid and let the mushroom cook for 2 minutes.
You will see the mushroom releasing moisture at this point.
Keep covering and cook till the mushroom releases the moisture.
Open the lid, give the mushroom a mix and wait till the moisture evaporates completely.
At this point add garlic mince and mix it with the mushroom.
Keep cooking and you will see the mushroom started browning.
Stir continuously to avoid burning.
At this point mix salt, black pepper, and garlic powder in a bowl.
Add half of this mixture and half of the seasoning along with half of the fresh herbs such as thyme and basil leave and give it a mix.
Meanwhile, you should have the cream available in a bowl and it should be at room temperature.
Take a hand beater or spoon and beat it for a while to make it smooth.
If needed add little water to it to dilute it.
Now add 1/3 of the cream to the pan and mix it quickly.
Then add the remaining in two batches and mix quickly.
Once added, add the stock you are using. I will be sharing a few things about the stock below in the note section.
If using wine and mustard add those as well.
Give everything a good mix.
Let it cook till the mixture thickens to the desired consistency.
At the end, adjust the seasoning (salt, pepper, garlic powder, and also herbs).
Once done, switch the flame off.
You can serve this with your choice of pasta, veggies, chicken, or pork.
You can store this sauce for future use as well.

Notes

In case you plan to use less cream, you need to add corn four mixed with water. I do not like adding flour and I use extra cream.
In case you wish to make vegan, replace fresh cream with almond milk or coconut milk
You can use chicken stock or vegetable stock or even red meat stock or the moisture released while grilling meat or vegetable. I use the liquid released while grilling the meat or veggies as I mostly serve mushroom sauce with grilled chicken or with roasted pork or beef tenderloin.
If you prefer a bit of tanginess, add little dijon mustard.
Do add wine and mustard after adding the stock if using the same.

Prep Time: 10min
Cook Time: 30min
Category: condiment
Method: Cooking
Cuisine: international

Nutrition

Serving Size: 3 cup
Calories: 116
Sugar: 3.1g
Sodium: 675mg
Fat: 116
Saturated Fat: 4.7g
Carbohydrates: 9.1g
Fiber: 2.1g
Protein: 4.5g
Cholesterol: 22mg