Mushroom Sauce

“This is a simple sauce which can be used as a topping for any of the pierogi dishes or as a sauce for mashed potatoes, pasta or any meat dish. 

My love of mushrooms began as a small child. When we lived in Siberia my mother and father would go out into the forest and pick mushrooms. It was a family outing we all enjoyed. While my parents picked mushrooms, my sister Therese and I would play and run between the magnificent tall white birch trees. When I prepare and eat mushrooms I often think of that happy time.

Please note: My daughter and I have made this a vegan gluten free dish. If gluten is not an issue you can use unbleached all-purpose flour.” - Clara

Yield: 16 ounces (500 mL)

Prep time: 5 to 10 minutes

Cooking time: 10 to 15 minutes

INGREDIENTS

1 package (227 g) of crimini mushrooms, cut in small pieces
1 tablespoon (15 mL) extra virgin cold pressed olive oil
1 cup (250 mL) of preboiled water or stock/broth
Pinch of pink salt
1 - 16 ounce (500 mL/1 pint) Mason jar or container


For the Roux:
2 tablespoons (30 mL) organic brown rice flour
1/2 cup (125 mL) of preboiled water for roux


To Make Roux:

1. Take a Tupperware® Quick Shake® container with a blending wheel or use a glass Mason jar.

2. Add 1/2 cup (125 mL) of cooled preboiled water and 2 tablespoons (30 mL) of flour to the container.

3. Shake mixture until the flour particles have dissolved. Set aside.

DIRECTIONS

1. Clean and chop mushrooms into bite size pieces.

2. Sauté mushrooms on high heat in a frying pan (I like to use a cast iron frying pan) with olive oil.

3. When mushrooms have browned and start to sweat add 1 cup (250 mL) preboiled water and continue to cook mushrooms on medium heat for 2 to 3 minutes.

4. Bring mushrooms back to a boil and slowly pour the Roux mixture and stir until blended. Add a pinch of pink salt and continue to cook for remaining time.

5. If too thin add more Roux. If too thick add small amounts of preboiled water or stock.

6. Serve sauce immediately or pour into a sterilized Mason jar or container. Cool, seal and refrigerate until needed.

CLARA'S TIPS

1. When reheating mushroom sauce add preboiled water or vegetable stock to thin out sauce as required.

2. Wine (red or white) can also be added to this sauce to enhance the flavour.

Using Format