Creamy mushroom sauce

Creamy mushroom sauce
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Mushroom sauce has been my favorite since I was a little girl, I used to always order a steak with mushroom sauce in a restaurant. I used to think it was the pinnacle of sophistication. Luckily, now I can make and eat this sauce every day of the week, in my own home. I love having this sauce with pork schnitzels and some oven baked potato chips or poured over some fresh tagliatelli
Servings Prep Time
4 persons 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 persons 15 minutes
Cook Time
10 minutes
Creamy mushroom sauce
Print Recipe
Mushroom sauce has been my favorite since I was a little girl, I used to always order a steak with mushroom sauce in a restaurant. I used to think it was the pinnacle of sophistication. Luckily, now I can make and eat this sauce every day of the week, in my own home. I love having this sauce with pork schnitzels and some oven baked potato chips or poured over some fresh tagliatelli
Servings Prep Time
4 persons 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 persons 15 minutes
Cook Time
10 minutes
Ingredients
Servings: persons
Instructions
  1. Brown the mushrooms and onions in the butter.
  2. Add the garlic and fry for a short while. Make sure it doesn't burn.
  3. Add the flower, keep stirring as you cook it out on a medium to low heat for at least 2 minutes. Do NOT skip this step, your sauce will end up just tasting like flour.
  4. Stir in the white wine, let it cook off for 1 minute.
  5. Stir the dried porcini and the soaking liquid. Also stir in the cream cheese.
  6. Stir in hot water until the sauce has the consistency you like.
  7. Season to taste and mix in the fresh parsley just before serving.
Recipe Notes

Instead of cream cheese you could just use cream. Use any type of mushroom you like.

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Spinach and ricotta cannelloni

Spinach and ricotta cannelloni
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This is one of those family favorites. A dish I like to prepare in advance and bake on the day. It makes a complete meal, and it's vegetarian too! Using a piping bag might seem fiddly, but I think it is totally worth it!
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Spinach and ricotta cannelloni
Print Recipe
This is one of those family favorites. A dish I like to prepare in advance and bake on the day. It makes a complete meal, and it's vegetarian too! Using a piping bag might seem fiddly, but I think it is totally worth it!
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
4 people 30 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Filling
Sauce
Main
Servings: people
Instructions
Make your sauce
  1. Gently fry your onion and garlic in the olive oil until soft.
  2. Add the herbs and fry for one minute before adding the white wine. Cook off the alcohol in 2 minutes.
  3. Add the tomatoes and let the sauce simmer while you prepare the canneloni. Season to taste
Fill your canneloni
  1. Combine the ingredients for the stuffing and season to taste.
  2. Fill your cannelloni using a piping bag or a small spoon.
Build your dish
  1. Preheat your oven to 220 degrees centegrade,
  2. Spoon a thin layer of sauce on the bottom of an oven proof dish.
  3. Line the canneloni in your ovenproof dish.
  4. Cover with the remaining sauce and sprinkle with parmesan.
  5. Place in the oven for 20 minutes or until golden and crispy on top.
  6. Let your dish stand for 10 minutes after removing it from the oven.
Recipe Notes

Instead of using spinach you could use 3 tablespoons of pesto or my rocking rocket pesto.

Find more oven bakes here.

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