Rich Onion Mushroom Cream Sauce Recipe (video)

[Saviolo]

This is an extremely rich and flavourful sauce that goes with lots of different grilled meats and even veggies. It's a perfect accompaniment with the rib roast we made last week, and it's also super simple. It does take a little bit of time, so it's perfect for a long slow roast. It really needs time to reduce and get those flavours concentrated and that extremely creamy texture.

If you don't have fresh herbs, dry is fine, but you'll want to use less. Also, we tossed in a little bit of cognac at the end (as we frequently do with mushroom dishes) but you can omit that step. You can also replace the cognac with dry vermouth or even something like whiskey or bourbon. Whatever you think would be a complimentary flavour to what you're serving it with. You can add garlic to this, it really doesn't require garlic.

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[asiliveandbreathe]

1. I just love new sauce recipes..bookmarked...simple is good...

Just put my small red potatoes, cut 1/2, 2 bags frozen corn, 1/2cup diced onion..some chicken broth, s&p...4 hrs in slow cooker..then will add half and half w/ small amt. Cornstarch..cooked bacon bits...let cook 1/2 hr. More ..by 6-6:30
Creamy bacon and corn chowder....easy peasy..

When I find clam juice, I will be making fish chowder with some cod...haddock way too expensive in AZ..I am from NE and have been hankering for chowder....maybe clam chowder down the road....

Happy cooking....

[Saviolo]

3. We're lucky, we live in a food-rich environment.

Every grocery store I know within striking distance has clam juice. Maybe it's a Canadian thing? After all, we put it in drinks (the Bloody Caesar has clam juice and tomato juice, or just Clamato if it's easier).

We actually used it in a recipe not too long ago. We made an oyster soup based on the one described in Chapterhouse: Dune.

[asiliveandbreathe]

5. Love clam juice in bloody mary...clamato is easier...interesting Bloody Ceasar., Bloody Mary...hummm

Dad was born in Berwick Nova Scotia...he just loved seafood..any kind..he joined the CCCs, enlisted in US Army Ww2..at some point b4 war became US citizen...he would put clams and quohogs in the veg. Drawer of refrig in a bed of common crackers..of course, to clean the sand from the shellfish...

What an all around great cook...oysters, never acquired a taste..but watched dad..hot sauce, head back and down they go..no chewing...yuk!!!

Loved going to Montreal and Quebec back the day ..St. Anne DeBopue Church with all the walking crutches on the upper wall as you walk in..St. Lawrence Seaway....fort in heart of Quebec...small restaurant you walked down into..cobblestone in city...one of my favorite trips w/fam...of course we drove from Mass. Up thru Maine..NH..

Now, I digress, about that clam juice..I just need to go to another store..we are still missing some items that are usually stocked..Apple jelly..who would have thunk..nowhere to be found...Canada is the place I keep threatening to move to...we have many Canadians who snowbirds here in our small 55+.. be well,,thks again..

Almost forgot..my chowder, OMG...2 bowls and lots for tmo..I surprised myself..been awhile

[trof]

2. I could eat this on toast.

Hell, I could eat it on a Frisbee.

[Saviolo]

4. Yeah, it does go in one's mouth.

Just gotta make sure not to oversalt it. As it reduces, the flavours (and saltiness) get concentrated and amplified, so if you salt it just a little too much up front, it will end up very very salty.