Creamy Porcini Mushroom Sauce

Recipe:

Ingredient Notes:

• Mushrooms. Porcini mushrooms are best here. You also have the option of making this sauce with chanterelles instead of porcini. You can also use button mushrooms, but the mushroom flavor will be less pronounced.
• Onions. Regular yellow onions work fine here. However, if you will use shallots, the flavor will be more delicate.
• Wine. For this sauce, use a dry white wine, such as Chardonnay or Riesling. It gives the sauce a characteristic wine flavor and slight acidity. The alcohol evaporates during cooking, so you can definitely drive after eating this sauce.
• Cream. I use 33% heavy cream here. As an alternative, you can use 20% cream, which also works well.
• Flour. Use regular all-purpose flour.
• Butter. Butter and flour work together to thicken the sauce. Butter also adds a creamy flavor. I do not recommend using vegetable oil in this case.
• Thyme. I use fresh thyme in this recipe. You can replace it with dried thyme; 1/2 tsp will be enough.

Let’s start cooking!

Finely chop onion and garlic. Melt butter and vegetable oil in a sauce pan, then add the onion and sauté, stirring for 2-3 minutes.

Add garlic, mushrooms, and thyme. Cook for 5-7 minutes, stirring frequently.

Add the flour and cook for another minute, stirring constantly.

Pour in the wine and simmer the sauce over low heat for 5 to 7 minutes.

Then, add salt, sugar, soy sauce, and cream.

Stir and bring to a simmer. Remove from heat.

Serve.

Enjoy!

This Creamy Porcini Mushroom Sauce recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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