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Gronk wants a good Creamy Mushroom Sauce recipe. So if anyone's tried one that good, post details etc below.....

Here's a simple one. I haven't tried it, but I'm posting it anyway:

Creamy Mushroom Pasta Sauce

1 small onion, finely minced
1 T butter
4 garlic cloves, thinly sliced
8 oz. mushrooms, sliced
8 oz. cream cheese
1 cup milk
freshly ground black pepper
1 T fresh rosemary
salt to taste

Optional:
1 1/2 cup cooked chicken, cubed
1 cup asparagus, cut in 1/2 inch pieces

Heat butter. Add onion and garlic and brown. Add mushrooms (and
optional asparagus). Cook until softened. Add the cream cheese and
milk (and chicken). Heat and stir until incorporated and smooth. Season,
add rosemary.

That would be nice with some white wine in it.

It looks very versatile...I'm sure we could think of many other things to do with it.

Mmheh.

Ooh! That looks yummy!
Lynn has sent me a bunch of recipes. When I get home from work, I should dedicate a thread to them. Every one I've tried has been yummy!

I want to try that out.

You're so easy to please, snerd. It's so nice.

Here's a nice creamy mushroom sauce:

put a couple spoonfuls of butter in a pot and melt it, then mix in a spoonful of flour and mix it until it becomes a nice dough with no lumps at all.

Meanwhile, chop and fry some mushrooms with a little garlic and parsley and set them apart once they're slightly sauted.

Add some beef buillon to the dough very slowly, just a little then mix it with the dough, then another little and so on... if you threw all the buillon at once it would end up being lumpy, so do it bit by bit until the mix is as creamy as you want it to be.

Then add the shrooms and a dash of brandy or cognac (or white wine if you don't have those), salt, pepper and mix it all well and serve immediately.

-This is REALLY simple and yummy and suits any kind of meat, but also combines perfectly with spaghetti or rice or whatnot. For a stronger taste, use a more concentrated beef buillon. You can also try to fry the shrooms with different oil mixes (like sesame oil.. yum!) for different tastes, and of course using different kinds of shrooms give you different sauces... here in Catalonia there's a huge variety of them and i'm always doing variations on this sauce... enjoy!

Oo, that sounds really great, and easy to substitute to fit dietary restrictions. I'll keep this in mind, thank you.

holy shit didnt see this till now

thanks people =)

LMAO.
It's been a while Gronk...

Lickers recipe is pretty good for red meat dishes.
It uses a basic Brown Sauce (Espagnole) for a base.

For a more concentrated taste you could combine equal amounts of brown sauce & brown stock & reduce by half. Maybe add a little red wine. This will give you a demi glace.

You could also make a basic veloute using chicken stock.
Start off by making a roux like Lick described (equal amounts butter : flour).
Then slowly add the stock.
You can enrich this by adding a little cream.

In a separate pan sweat off some onions & garlic in butter, then add the sliced mushrooms.
Deglaze with a little white wine then add the veloute.
Season & finish off with some chopped parsley or coriander (Cilantro?).

Depending on the flavous you're going for you could also add a little cumin, cayenne pepper or lemon juice.