EagleTribune.com, North Andover, MA

November 22, 2013

Forget the can! Make your own mushroom cream sauce

The Eagle-Tribune

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Fresh is best when preparing a holiday meal for your family. And our Mystery Chef shows you that fresh can also means simple and elegant with this succulent Mushroom Cream Sauce.

Maybe you don’t have time for gravy, or you’d like to break away from the ordinary ... what could be a simpler than simmering your favorite mushrooms in cream? Just chop your mushrooms, add milk and cream, simmer until slightly thickened, garnish with fresh dill and fried onions, and serve to rave reviews.

This Mystery Chef creation may soon become a new holiday tradition.

Mushroom Cream Sauce

3 cups of crimini mushrooms (brown baby bella)

1 cup light cream

1/2 cup 1% milk (2% works well too)

1 teaspoon sea salt (or to taste)

2 teaspoons fresh ground pepper (or to taste)

2 tablespoons fresh dill (or dried dill)

Quarter the mushrooms, and then slice very thinly and evenly, discarding the stems.

Combine the mushrooms, cream, salt and pepper in a pan. Make sure that the mushrooms do not pile up higher than two layers, or they will not cook properly. If so, choose a bigger pan or make more than one batch. Bring to a boil and then lower heat. Stir occasionally so that the cream does not burn. The mushrooms will begin to extract a thickening substance, so that you don’t need to use flour to thicken the sauce.

Add in the dill if desired or leave to top the dish.

When the mushroom sauce has reduced by about 50 percent, add in the milk, and continue to stir. The mushrooms should be very soft and tender and about 30 percent of their original size when done. Taste and add more pepper and, or salt if desired.

Serve hot over meat or mashed potatoes. Top with dill.