Velvety Blended Creamy Mushroom Sauce

A luxuriously thick and smooth mushroom sauce made with sautéed button mushrooms, heavy cream, and a splash of brandy for a sophisticated umami punch.

Ingredients

• 80 g butter
• 15 g olive oil
• 5 g minced garlic
• 100 g diced white onions
• 250 g sliced button mushrooms
• 150 g heavy cream
• 30 g brandy
• 150 g vegetable or beef broth

Instructions

1. 1Melt butter and add oil

   

   Place 80 grams of butter and 15 grams of olive oil into a frying pan. Heat the pan over medium heat to begin melting the butter into the oil. This combination creates a flavorful fat base for sautéing the aromatics without burning the butter solids.

   Tip: Using both butter and oil provides the rich flavor of butter with a higher smoke point thanks to the olive oil.
2. 2Add minced garlic

   

   Once the butter has fully melted, add 5 grams of minced garlic to the pan. Stir the garlic briefly to distribute it evenly within the hot fat. Sautéing the garlic first ensures its aromatic oils are thoroughly infused into the base of the sauce.

   Tip: Garlic burns quickly, so keep it moving and dont let it turn dark brown, as it will become bitter.
3. 3Incorporate diced onions

   

   Add 100 grams of diced white onions into the pan with the garlic and butter mixture. The moisture from the onions will help regulate the pans temperature, allowing the aromatics to cook gently without scorched spots.

   Tip: Dice your onions into small, uniform pieces to ensure they cook evenly and integrate smoothly into the final blended sauce.
4. 4Sauté the aromatics

   

   Stir-fry the onions and garlic with a wooden spatula for approximately one minute. Continue cooking until the onions become translucent and soft. This step builds the primary flavor profile of the mushroom sauce by softening the raw bite of the onions.

   Tip: You are looking for translucency, not browning; lower the heat if the onions start to take on too much color.
5. 5Add sliced mushrooms

   

   Add 250 grams of sliced button mushrooms to the pan with the sautéed onions and garlic. The mushrooms will initially absorb much of the fat in the pan before they begin to release their own moisture and cook down.

   Tip: Avoid washing mushrooms with water as they act like sponges; use a damp paper towel to wipe away any dirt instead.
6. 6Brown the mushrooms

   

   Stir-fry the mushrooms continuously with the onions and garlic. Cook until the mushrooms have shrunk in size and developed a visible golden-brown color. This browning process is essential for developing the deep, earthy umami flavor of the sauce.

   Tip: Be patient during this step; the more moisture you cook out and the more browning you achieve, the more intense the mushroom flavor will be.
7. 7Add the heavy cream

   

   Pour 150 grams of thick heavy cream into the pan with the sautéed mushrooms and onions. This adds a rich, velvety texture and provides the base for the creamy sauce.

   Tip: Use full-fat heavy cream for the best consistency and flavor depth in this mushroom sauce.
8. 8Pour in the brandy

   

   Add 30 grams of brandy to the mixture. The alcohol will cook off as the sauce simmers, leaving behind a complex, slightly sweet aromatic flavor that elevates the mushrooms.

   Tip: If you dont have brandy, you can substitute it with a dry white wine or omit it entirely, though it adds a distinct gourmet touch.
9. 9Deglaze with broth

   

   Pour 150 grams of broth into the pan. This helps to thin the sauce slightly and incorporates all the savory flavors from the bottom of the pan into the mixture.

   Tip: Vegetable or beef broth both work well here; choose based on what kind of burger or dish you are pairing the sauce with.
10. 10Simmer the mushroom sauce

    

    Stir the mixture continuously as you bring the heavy cream, brandy, and broth to a boil. This simmering process allows the flavors to meld and the sauce to begin thickening. Ensure all mushroom slices are well-incorporated into the liquid before moving to the final blending stage.

    Tip: Keep the sauce moving to prevent the cream from scorching on the bottom of the pan as it reaches a boil.
11. 11Blend until smooth

    

    Transfer the mixture to a bowl and use an immersion blender to process it. Blend until the mushrooms and onions are transformed into a completely smooth, thick paste.

    Tip: For the smoothest results, move the blender head around the bowl to ensure no large mushroom chunks remain.

Storage & Reheating

Burn It Off

Frequently Asked Questions