I tend to make all the mushroom sauces in more or less the same way. Why in vain to change an easy, tried-and-tested way of making a tasty sauce from any forest mushrooms or, for example, champignons.
The reason why I have chosen gypsy mushroom sauce for the title is that gypsy mushroom is definitely one of the best forest mushrooms.
The last picture on this page shows a pike filet with bolete sauce and, as you can see, the mushrooms color the sauces quite differently: chanterelles and gypsy mushrooms make a yellowish sauce and with boletes the color varies from almost white to dark brown, depending on the bolete variety. Champignon sauce is almost invariably white or slightly brownish.
All the mushrooms I have mentioned (except ear mushrooms which have to be parboiled in order to remove the poison) can be chopped directly into the pan. One important thing is to simmer them well until all the unnecessary liquid has evaporated before adding the cream.
Everyone knows that false morels are poisonous so preparation is important. Mushrooms are parboiled in order to remove the poisons, meaning they are boiled in generous amounts of water for 10 minutes, the water is then changed and the mushrooms are boiled for another 10 minutes. After this they are safe to enjoy in many different ways. This has to be done before freezing them.
Mushrooms are well preserved in the freezer for over a year. Before freezing it is advisable to fry chopped mushrooms so that the liquids evaporate. I usually fry chopped onion with the boletes before freezing – it is then easier to prepare later.
We use a lot of dried mushrooms because we (thanks to my sister) have huge amounts of them in stock. Before frying, dried mushrooms have to be well soaked in lukewarm water for about half an hour, after which they are poured into a sieve and squeezed as dry as possible before lifting them into the pan.
Mushroom sauces go best with meat, fish or chicken – at least in my opinion. However it was quite an excellent taste experience even when enjoyed with spaghetti, some chopped chives and grated Parmesan cheese on top. Garlic butter fried asparagus with gypsy mushroom sauce was quite a good combination as well.
PORTION: 2 servings
TIME TO MAKE: 20 minutes
- 200-300 gr gypsy mushrooms (freshly weighted)
- 1 small yellow onion
- 3 dl cream
- salt, black pepper, paprika powder
Cut the onion into small pieces and mix with chopped mushrooms (dried and frozen mushrooms are already cut) in a medium heated pan. Fry until all the liquid has evaporated.
Spice with salt, pepper and paprika powder.
Add cream and let it simmer in the pan until the sauce is clearly thicker.
Check the taste and add spices if needed.
Tags: mushrooms mushroom sauce gypsy mushroom