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Schwammerlsoße




Source of Recipe


the web


Recipe Introduction


German Mushroom Sauce


List of Ingredients




* 600 g fresh champions, or chanterelles or best yellow boletuses/Porcino (you get them dried from Peckhams and can mix them with the champions to improve the taste),
* 1 onion - finely cubed,
* 3 tablespoons of butter,
* 1 bunch fresh parsley – copped,
* pepper & salt
* 2 tablespoon of flour,
* 1/4 l white wine,
* 1/2 l stock,
* 0.2 l single cream

Recipe



Clean the mushrooms and slice the big ones. Melt 1 tbls of butter in a pan and roast the onion. Then add the mushrooms and roast and steam for about 10 minutes till tender.
Season with salt and pepper and add the chopped parsley.
In the meantime melt the remaining 2 tbls of butter in a small pot and add the flour in small portions, stirring constantly, to get a "helle Mehlschwitze" (roux). Add the wine and the stock and boil up. Season with pepper and salt. Add the mushrooms to this sauce. (You might prefer to leave out the flour and just directly add the wine and stock to the mushrooms.)
Take the mushroom sauce from the fire and add the cream. Mix and season if still needed but do not boil again.