Wild Mushroom Cream Sauce
An elegant, velvety cream sauce showcasing sautéed wild mushrooms, shallots, and garlic deglazed in dry sherry, simmered with RC Unseasoned Cream Sauce and dry RC No Added MSG Mushroom Base.
Yield / Servings
1+ Gallons Yield
Category
Sauces / Cream Sauces
Ingredients
6 Components
Clarified Butter
2 oz.
Shallots Minced
2 Tbsp.
Fresh Garlic Minced
1 tsp.
Fresh Mixed Wild Mushrooms Cleaned, sliced
1½ lbs.
Dry Sherry Wine
2 oz.
RC Unseasoned Cream Sauce Mix
Prepared (or RC Classic/GF Seasoned Cream Soup Mix)
2 qts.
RC No Added MSG Mushroom Base
Dry base powder
1 Tbsp.
Preparation Steps
1
Sauté Aromatics
In a heavy saucepan, heat 2 oz. clarified butter over medium heat. Add 2 Tbsp. minced shallots and sauté until transparent. Stir in 1 tsp. minced garlic and sauté until light golden brown.
2
Sauté Mushrooms & Deglaze Sherry
Add 1½ lbs. cleaned mixed wild mushrooms to the pan. Sauté over medium-high heat until the mushroom moisture renders and cooks off completely dry. Pour in 2 oz. dry sherry wine and reduce the liquid by half the volume.
3
Add Cream Base, Mushroom Base & Simmer
Add 2 quarts prepared RC Unseasoned Cream Sauce Mix (or prepared RC Seasoned Cream Soup Mix / RC Gluten-Free Seasoned Cream Soup Mix) and 1 Tbsp. dry RC No Added MSG Mushroom Base. Stir thoroughly and simmer gently for 10 to 15 minutes. Adjust seasonings if needed and hold warm for service.
Chef Notes & Culinary Applications
Earthy Umami Enhancement: Incorporating dry RC No Added MSG Mushroom Base directly into the cream base boosts intense mushroom savoriness without overwhelming the delicate flavors of fresh chanterelles, cremini, oyster, or shiitake mushrooms.
Serving Ideas: Magnificent spooned over grilled ribeye steaks, pan-seared chicken breasts, pork chops, veal cutlets, fresh pappardelle pasta, or roasted potato gnocchi.