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Mushroom balsamic sauce served with pasta
Rich and creamy mushroom balsamic sauce

Creamy mushroom & balsamic sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
The 'umami' (fifth taste) richness of mushrooms meets the sweet-and-sour character of balsamic vinegar in this creamy sauce. The key is frying the mushrooms correctly: allowing their moisture to evaporate and browning to occur before adding liquid. This results in a deep brown and intensely flavoured finish.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 165 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Wide frying pan (so the mushrooms fry rather than steam)
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1 ✓

Clean the mushrooms (do not wash, just wipe), and slice them. Finely chop the garlic.

Tip: Mushrooms absorb water like a sponge. If you wash them, they will steam instead of fry. (Porous structure).
2 ✓

Fry the mushrooms in the butter over a high heat until golden brown. Do not salt at the start!

Tip: Salt draws water out of the mushrooms, inhibiting browning. Frying provides the flavour. (Maillard reaction).
3 ✓

When the mushrooms are browned, add the garlic, fry for half a minute, then pour over the balsamic vinegar.

Tip: Let the balsamic vinegar boil until syrupy, reducing acidity and increasing sweetness.
4 ✓

Pour in the cream, add the thyme, salt and pepper. Simmer for a few minutes until thickened.

Tip: The fat content of the cream absorbs and rounds off the flavours of the mushrooms and vinegar.

Recipe FAQ

The mushrooms released water and boiled.
You put too many in the pan at once, or salted them too early. Fry in batches and only salt at the end.
The sauce curdled from the vinegar.
Acids (vinegar) can curdle milk proteins. Boil the vinegar down first (to evaporate some acids) and only then add the cream.

Ingredients

  • 200 g Chestnut mushrooms or wild mushrooms
  • 30 g Butter
  • 2 cloves Garlic
  • 30 ml Quality Balsamic vinegar
  • 150 ml Double cream
  • 5 g Fresh thyme
  • 1 pinch Salt
  • 1 pinch Ground black pepper