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forest sauce with mushrooms – Amour de cuisine

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forest sauce with mushrooms

Hello everyone,

Rich, creamy and full of flavors this forest mushroom sauce, a super easy to prepare and versatile sauce. You can add it to pasta, grilled beef chops, pan-fried chicken breast…

To be honest, I don’t often do it, but that doesn’t mean I don’t like it, on the contrary, I really like mushroom forest sauce, just like I like a lot of other sauces to accompany my small dishes of midday.

But I’m the only one who likes this sauce at home, because my whole little family prefers either tomato sauce, cheese sauce or barbecue sauce.

As I told you, when I’m alone at noon, I often prepare this sauce, or the supreme sauce.

My big treat is pouring this sauce over a perfectly cooked medium-rare steak with fries! It’s heavenly and the perfect meal when you don’t want to stay in the kitchen too much.

This kind of quick meal is much easier than taking out your pressure cooker to quickly roast chicken thighs without too much fat or too much water, to taste them with a fresh salad.

Sometimes as soon as I wake up, I bring out my electric tagine to make a dish at random that I let simmer gently, this tagine works like a pressure cooker cookeoI put all the ingredients in at the same time, I dose my sauce and I let it cook to have a dish that is just perfect.

It’s true that since I got the cookeo pressure cooker, it’s become easier for me to make quick recipes for lunch, and even dinner.

With a pressure cooker as sophisticated as the cookeo or even the Ninja that I have had for a few months now, you have the possibility of choosing the cooking mode, and the dish to simmer.

The multicooker on the connected type will then tell you the cooking time and the ingredients for your recipe.

What is good with cookeo pressure cookers is that not only is the cooking super fast, the vitamins and richness of the food used is also well preserved thanks to this pressure cooking.

Yes exactly, you no longer need to watch your cooking if you use a Cookeo multicooker, not only does this cooking preserve the aligo-foods of your vegetables, you do not risk having a dish burnt towards the end or overcooked, and on top of this, thanks to the cookeo, you can keep your dish hot until serving time…

Isn’t this a good product that deserves to be on your party tables or for everyday cooking without worrying about being up for 3 hours in your kitchen to have a perfect dish!

I come back to my mushroom forest sauce, which I made in a hurry and photographed even more quickly, just to taste my chicken steaks, because I was really hungry, I who, having arrived at noon, thought I had my cream of chestnut that I had prepared 2 days before and that I ate at noon to warm myself up in this cold.. But here I think my husband threw away what was left of it, hihihihih.

I also advise you to see the recipe for the forest mushroom pie, you will really like this delicacy.

mushroom sauce

I made this recipe almost a year ago when I saw it on the blog of samarI even believe that I had prepared it the following day, and since then I always accompany my sautéed chicken breasts with this sauce.

How to prepare this creamy mushroom sauce?

– Heat the butter in a frying pan. Fry the cutlets with salt and pepper on both sides until golden brown.

– Remove the cutlets and set aside.

– Add the shallot to the pan and sauté for a few minutes.

– Deglaze with 50 ml of chicken stock.

– Add the rinsed and finely chopped mushrooms. Sauté for a few minutes until they become tender.

– Add the rest of the broth and reduce by half.

– Add the liquid cream and rub the bottom of the pan to remove the juice.

– Put the chicken cutlets back in the pan and let the sauce reduce slowly.

– Finally cooking add the spoonful of mustard and mix well.

– Add a little ground black pepper and adjust the seasoning.

– Serve the escalopes accompanied by the forest mushroom sauce.

forest-mushroom-sauce-2

Other mushroom recipes:

forest sauce with mushrooms

Kitchen Love

Rich, creamy and full of flavors this mushroom forest sauce, a super easy to prepare and versatile sauce. You can add it to pasta, grilled beef chops, pan-fried chicken breast.

Preparation time 20 min

Cooking time 20 min

Total time 40 min

type of dish Accompaniement

Kitchen easy cooking

  • 2 cutlets
  • 150 ml chicken broth
  • 100 g button mushrooms
  • 1 shallot
  • 1/2 vs. mustard
  • salt black pepper
  • 100 ml liquid cream
  • Butter
  • Heat the butter in a skillet. Fry the cutlets with salt and pepper on both sides until golden brown.

  • Remove the cutlets and set aside.

  • Add the shallot to the pan and sauté for a few minutes.

  • Deglaze with 50 ml of chicken stock.

  • Add the rinsed and finely chopped mushrooms. Sauté for a few minutes until they become tender.

  • Add the rest of the broth and reduce by half.

  • Add the liquid cream and rub the bottom of the pan to remove the juice.

  • Put the chicken cutlets back in the pan and let the sauce reduce slowly.

  • Finally cooking add the spoonful of mustard and mix well.

  • add a little ground black pepper and adjust the seasoning.

  • Serve the escalopes accompanied by the forest mushroom sauce.

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