Mushroom Sauce Sauce Aux Champignons Recipes

Steps:

• Prepare a sauce bechamel:.
• Melt 2 tablespoons of butter in a small sauce pan over medium heat.
• Stir in the flour and cook for a couple of minutes.
• Do not allow the flour to brown.
• Gradually mix in the milk and bring to a low boil.
• When the sauce is thick and smooth, stir in the nutmeg and pepper.
• Taste for salt.
• Keep the sauce at a low simmer until needed.
• Prepare the mushrooms:.
• Heat 2 tablespoons of butter in a fry pan over medium heat.
• Add the sliced mushrooms, sprinkle lightly with salt and cook.
• Stir often to prevent burning.
• When the mushrooms start to release water, add the lemon juice and increase the heat to high.
• When all the liquid has evaporated, add the mushrooms to the sauce.
• Just before serving, off the heat, stir in the last 1 tablespoon of butter.

Steps:

• Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
• Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
• Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.

Steps:

• Melt half of the butter in a large saucepan and add the onion and celery. Cook, stirring often, about two minutes. Add the mushrooms and lemon juice and stir. Cover and cook over low heat about 15 minutes.
• Sprinkle the mushroom mixture with flour and stir to coat evenly. Add the broth and stir. Simmer, uncovered, about 10 minutes.
• Pour and scrape the mixture into the container of a food processor. Process to a fine puree. Return the mixture to a saucepan and bring to the boil. Swirl in the remaining two tablepoons of butter and add a generous grinding of pepper. Add the wine and serve hot.