10.5.22

MUSHROOM SAUCE - GOMBÁS SZÓSZ

This luxurious sauce is not to be confused with stroganoff. The delicate complexity comes from white wine. I used less wine than the recipe called for; I think just a hint of wine is better. Toss it through cooked pasta or serve it with roasted meats. The wine of course can be replaced with water in which case the heavy cream will become dominant. I wouldn't add stock though, it would only muddy the delicate flavour and making it “lighter” would be a shame. 

MUSHROOM SAUCE 
2 cups of mushrooms 
1 Tbsp oil 
2 Tbsp butter 
1/4 cup minced onions 
salt to taste 
sprinkling of dried basil 
2 Tbsp water 
1/8 cup medium dry white wine 
1 Tbsp flour 
1/3 cup heavy cream 
water as needed 

• Place a non stick skillet on medium heat. 
• Add the oil and the butter. 
• Add the onions sauté until translucent. 
• Slice the mushrooms and add to the skillet. 
• Salt it to taste and add the basil and 2 Tbsp water. 
• Sauté mushrooms 3 to 4 minutes. 
• Stir in the flour and then the white wine. 
• Heat it through. 
• Next stir in the cream and heat it through. 
• Finally add a bit of water to make sauce consistency. 
• Heat it through and serve immediately.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!