Mushroom sauce made with butter spread
What makes this mushroom sauce different? We add grated celery to it, which enhances the flavor of the mushrooms, and spreadable butter to make it softer. No seasonings are needed, the sauce is distinctive on its own. Serve with pasta, dumplings, or gnocchi.
Ingredients · Servings 4
- 4-5 handfuls of dried mushrooms
- 4-5 tablespoons finely grated celery
- 150-200 g spreadable butter (unflavored)
- 500 ml broth (or as needed)
- 1 onion
- 1 tablespoon butter
- 1 tablespoon plain flour
- 4-5 balls of allspice
- 1 bay leaf
- ground white pepper (to taste)
- salt (as needed)
Method · 35 min
- Soak the mushrooms in milk for an hour beforehand.
- Peel the onion, chop finely and sauté in melted butter.
- Add the peeled and grated celery and spices with bay leaf. Fry briefly until fragrant and sprinkle with a spoonful of flour.
- Stir for a while and pour in a larger portion of the cold broth. Add the mushrooms, but without the milk for now. Cook for about 15 minutes, stirring occasionally to prevent the sauce from sticking. Thin with mushroom milk depending on the thickness.
- Once the mushrooms have softened, stir in the butter and stir until it has dissolved. Cook the sauce for just a short time.
- Season with salt and pepper. If you used a good stock, you don't need any seasoning. The sauce is strong.
- The sauce doesn't even need meat. A good side dish like pasta, dumplings or gnocchi is enough. We would have eaten it with new potatoes.
