Friday, July 22, 2011

Mushoom Sauce with Sangria and Cream

Yay, recipe time! Today I whipped up an insanely good mushroom sauce--I poured it over brown rice but it should go well with pretty much anything except fish, as long as this sauce carries the bulk of the packs quite a punch!

If you like mushrooms (I'm a fanatic! Fanatic! Fanatic!) you simply must try a version of this for yourself. The flavors are bright and earthy, just like summertime food should be, but the cream lends it this homey weight like something you should only get at Christmas. Ooooh, yeaaahh. lol. I tend to get very excited about new concoctions.

On a side note, this was fly-by-night as I was trying to clean out some random stuff in the fridge; all "measurements" are only the vaguest of approximations. Hopefully you'll get the idea...

Difficulty: Moderately Easy

Prep time: 5 min.

Cook time: 30 min., approximately

1/4 cup H20
4 tbs butter
splash lime juice
1 tbsp ham stock/some other gelatinous meat base
coriander & rose flavored salt
1/6 cup chopped green onions
1/3 container sliced mushrooms (a handfull or so)
2 tbsp heavy cream
pinch of corn starch
3/4 tbsp sangria

Bring H20, 2 tbsp butter, lime juice and a pinch of flavored salt to a boil in small sauce pan. Toss in mushrooms, lid, and simmer/boil for a few minutes. Unlid, pour off the liquid for later. Add in heavy cream, corn starch, 1 tbsp butter, and pinch of salt. Melt, bring to simmer, stirring almost continuously. Toss in green onions. Continue simmering and stirring. Add in ham stock, last bit of butter. Continue simmering and stirring. When mixture begins to stick to pan, add in the poured off liquid. Continue simmering and stirring until mixture begins to stick again, then deglaze with a splash of sangria. Continue simmering and stirring. Deglaze 3 or so more times with splashes of sangria, according to taste, and cook on a very low simmer, stirring constantly until the sauce is a texture just shy of gravy.

((The stirring is important because the best parts of the flavor will stick to the pan and you want them to remain part of the sauce.))

Serve immediately. Pour over meat, veggies or rice. Yum!!!!

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