Perfect creamy mushroom sauce (for pasta, for example)

Hello in the New Year, 2015. All the best to you: prosperity and success in the kitchen, at home and at work.

As for New Year’s resolutions, I have a few, but the most important one for you is to write more on PrymitywnaKuchnia.pl, because I’ve completely fallen behind, slept through Christmas and, in theory, haven’t cooked for 2 weeks (not in practice, because in practice I did make dishes whose recipes are either already here or which I had absolutely no desire or time to write down).

But perhaps I’ll improve. 2015 sounds pretty good. So I’m starting with a hefty dish. Really, a dish for those who haven’t resolved to lose weight. This version of mushroom sauce is just what 2015 ought to be: rich. In every sense, but also wonderfully aromatic, creamy, even velvety.

It’s vegetarian too, which has absolutely nothing to do with 2015, but means that in theory it’s for everyone (in practice, apparently there are also vegans who won’t even eat mushrooms ;). Give it a try!

At a glance:

Preparation time: 30 minutes

Serves: 2 people

Calories: 2015 and a few more

Ingredients for creamy mushroom sauce:

• 6 large button mushrooms
• 2 portions of cream cheese (I chose the creamy Hochland variety)
• a 5 cm piece of 5 blue cheese (I chose Cambozola, a delicious German blue cheese, ideal for sauces; you can read about it here)
• 1 small onion
• 4 cm of hot red chilli (of course it’ll be less spicy if you use less; it depends how you like it)
• 5 cloves of garlic (if you want a milder sauce, use 2,3)
• olive oil
• salt
• ground black pepper
• whole mixed peppercorns
• 4 tablespoons of sour cream with 18% fat (I almost always choose the creamy Zott one)

How to make the perfect mushroom sauce:

I peeled the mushrooms and garlic. I cut the garlic and hot red chilli into fairly large pieces. The mushrooms into „cubes” (you can see them in the pan at the start of frying in the photo below).

I heated olive oil in a frying pan and briefly fried the garlic, then added the mushrooms and chopped chilli. I seasoned lightly with salt and ground black pepper. Finally, I tossed in a few mixed peppercorns (I tried to avoid black ones and use only white, green and red). I mixed everything thoroughly. I fried it over a low „heat” (4 on my scale of 1 – 10) for roughly 15 – 20 minutes, stirring from time to time (the photo below shows what the mushrooms should look like at the end of this stage of frying).

After about 5 minutes of frying, I added the very finely chopped onion.

While the mushrooms, garlic, chilli and onion were frying, I cut the Cambozola into small pieces. I also unwrapped the processed cheese portions. I added them to the mushrooms and turned the „heat” down to 3 (on a scale of 1 – 10). I broke up the processed cheese and blue cheese in the pan with a wooden spoon. I stirred thoroughly. The result should be a thick mushroom sauce, but smooth and without lumps (the mushrooms are coated with cheese, as you can see in the photo below).

Finally, I added 2 tablespoons of sour cream, stirred, and gradually added more sour cream a tablespoon at a time (4 – 5 tablespoons in total). Stirring all the while. This creates a velvety, creamy, perfect mushroom sauce. It’s basically ready now; I served it with fettuccine (first I put the cooked pasta into the pan with the mushroom sauce so it would be nicely coated with that delicious flavour :). Enjoy!