Recipes
Creamy mushroom sauce
Try this recipe for a rich and creamy mushroom sauce, perfect with juicy steak.
Ingredients
Method
Soak the dried mushrooms for five minutes in just enough hot water to cover them. Heat a heavy bottomed sauté pan to medium/high heat then add 1 tablespoon of the butter and half of the fresh sliced mushrooms, allowing them to brown and just start to release some moisture. Remove and set aside, the repeat with the second batch of butter and mushrooms. Add the soaked mushrooms together with the stock they have created into the empty pan and bring to a simmer. Pour in the cream and cook for about 5 minutes until the sauce starts to thicken. Add the sautéd mushrooms back into the sauce to heat through, and serve over a medium rare steak, grilled chicken breast or a steaming baked potato with a glass of Durbanville Hills Rosé.
(Recipe courtesy of Durbanville Hills.)
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I’m confused with this recipe.
It says, add 1 tablespoon of the butter and half of the fresh sliced mushrooms, allowing them to brown and just start to release some moisture. Remove and set aside, the repeat with the second batch of butter and mushrooms.
Add the soaked mushrooms together with the stock they have created into the empty pan and bring to a simmer. Pour in the cream and cook for about 5 minutes until the sauce starts to thicken. Add the sautéd mushrooms back into the sauce to heat through.
How does the sautéed mushroom get back in the pan if they were removed and set aside?
How do I add the mushrooms twice into the sauce?
I was wondering same thing
I’m also confused with the methods.