Best Mushroom Sauce Sauce Aux Champignons Recipes

MUSHROOM SAUCE (SAUCE AUX CHAMPIGNONS)

Steps:

• Prepare the mushrooms and set aside.
• Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.
• Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.

HACHIS PARMENTIER / SAUCE AUX CHAMPIGNONS (SHEPARD'S PIE WITH MUSHROOM SAUCE)

Steps:

• For the pie: 1. Peel the potatoes, cutting each into six pieces of equal size. Put the potatoes in a saucepan and add water to cover. Bring to the boil and simmer about 20 minutes or until tender. 2. Melt 1 tbsp butter in a saucepan and add the onion and garlic. Cook, stirring, until onions wilt. 3. Add the beef and cook, chopping down with the side of a heavy metal spoon to break up the lumps. When the meat has lost its raw color, add salt and pepper to taste, the bay leaf, thyme, and tomato paste. Cover and cook about 20 minutes. Discard the bay leaf. 4. Preheat the broiler to high. 5. Meanwhile, drain the potatoes and put them through a food mill or potato ricer. Return the potatoes to the saucepan and add the remaining 2 tbsp butter, stirring until the butter melts. 6. Heat the milk and add it gradually to the potatoes, beating with a wooden spoon. Add salt to taste, the nutmeg, and half the parsley. 7. Add the remaining parsley to the beef mixture. 8. Spoon the beef into a flame-proof baking dish. A dish that measures about 8 by 11 1/2 by 2 inches is ideal for this. Spoon the potatoes over the meat and smoth the top with a spatula. Sprinkle with the cheese. 9. Place the dish under the broiler and broil about 5 minutes or less until the potatoes are nicely browned. Serve with mushroom sauce. For the sauce: 1. Slice the mushrooms thinly. There should be about 2 cups. Set aside. 2. Melt 1 tbsp on butter in a saucepan and add the onion and garlic. Cook until the onion wilts. 3. Add the mushrooms and salt and pepper to taste. Cook, stirring often, until the mushrooms give up their liquid. Cook until this liquid evaporates. 4. Add the wine. Cook until wine almost evaporates. Add tomatoes and stir. Cover and cook about 15 minutes. 5. Stir the remaining butter into the sauce and add the cream. Bring to the boil and serve hot.