|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||2%|
|Total Sugars 6g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mushrooms and creamy sauces are a pair made in heaven. The earthiness and umami of mushrooms get a lift with the buttery touch of a heavy cream sauce. A sprinkle of seasoning is all else that it takes to make the perfect sauce that you can spoon onto a variety of preparations. Our easy mushroom sauce takes just 10 minutes to prepare and cook but requires the use of 2 full cups of supreme or allemande sauce. This delicious sauce is often paired with chicken and other types of poultry but it can also be used on pasta, gnocchi, pork chops, and beef—think of a juicy filet mignon covered in this tasty sauce. Simply delicious spooned over rice or mashed potatoes, this mushroom sauce is a great recipe to have at your fingertips if you happen to have many mushrooms and have no idea what to make, or have leftover sauce from other preparations and need to repurpose it for a different meal.
You can use any type of mushroom that you'd like, but white mushrooms always work well as their mild flavor when raw gets beautifully enhanced once they're cooked. Other great options for the sauce include Baby Bella, Crimini, or thinly sliced Portobello. Including mushrooms in your diet is a great way of getting important nutrients like potassium, copper, and B vitamins. Half a cup of white mushrooms, like you'd need for this preparation, has barely 11 calories, but 155 milligrams of potassium, close to 10 percent of the recommended daily intake of the mineral.
The Classic French sauces (Bechamel, Hollandaise, tomato, Velouté, and Espagnole) and their many daughter sauces such as Mornay, Poulette, Bercy, Bérnaise, and Provençale are engraved in the traditional French cuisine that is taught all over the world. Many variations on these multiple sauces exist, but the classic five mother sauces remain unaltered. The supreme sauce you need for this recipe is a daughter sauce of chicken Velouté, a sauce made of stock and roux that is simmered until thickened. The supreme sauce is then made by mixing chicken velouté with heavy cream, seasonings, lemon juice, and butter. And this is the sauce that you'll mix with mushrooms, additional lemon juice, and additional butter to make our creamy mushroom sauce.
1 tablespoon butter
1/2 tablespoon lemon juice
1/2 cup mushrooms, sliced
2 cups suprême sauce
Gather the ingredients.
In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy.
Stir in the lemon juice, then add the mushrooms and sauté until soft, about 5 minutes.
Stir in the allemande or suprême sauce. Bring to a simmer, cook for another 5 minutes and serve right away.
Mushroom, White, Raw. FoodData Central. United States Department of Agriculture.