I really need to build a culinary repertoire. I rarely make the same thing twice (exceptions: stir-fried bok choy, chicken and dumplings, fruit crisps and cornmeal cobbler), and I’d really like to cultivate some go-to recipes for when I have company. Enter: mushroom sauce. It’s vegetarian; it’s delicious; and it’s easy to keep all the ingredients on-hand. I’m on my way!
:: 3 T butter
:: 2 ½ c chopped mushrooms*
:: 1 c minced onion
:: 1 t salt
:: 7 T sherry or broth (use sherry!)
:: 2 T flour
:: 1 large garlic clove, minced
:: pepper to taste
:: 2/3 c water or broth**
:: 1 c sour cream or plain yogurt (room temperature)
Melt butter in a skillet over medium heat. Add mushrooms, onion and salt. Cook uncovered for 10 minutes. Stir in sherry, then turn heat to low and slowly sprinkle in flour. Keep stirring for a minute or two after all the flour is in. Add garlic and pepper to cook and stir over low heat 5-10 minutes. Stir broth and yogurt into sauce, mixing well until it is completely incorporated and heated throughout. Serve over hot cooked pasta and top with freshly grated cheese. Fall variation: Serve over sweet potatoes or on toast.
*Don’t you hate it when there is an asterisk with no corresponding footnote? I promise to never do that to you.
To the matter at hand: I used dried golden oyster mushrooms from Om Gardens.
**I intended to use chicken broth for the sauce, but realized I could use the strained liquid reserved from reconstituting the dry mushrooms. It’s full of flavor and tastes earthy, delicious and nutritious.
The sweet potatoes roasted while I made the sauce and sautéed chard from my garden (thanks, Chelsey!).