Sunday, 25 March 2012


Danish Mushroom Sauce

Adapted from my father-in-law's, Hans', recipe

- 250g Oyster mushrooms (Østerhatte)
- 250ml cream 38% or 9% (piskefløde eller kaffefløde)
- 1/2 cup red wine
- 1/2 cup beef stock
- 1 clove garlic chopped
- 1 TBS cooking oil
- 1 tsp soya sauce
- salt to taste

1. Heat pan with oil and fry garlic until golden.

2. Add mushrooms and fry until fragrant.

3. Add wine and beef stock and let the alcohol evaporates.

4. Simmer on medium low heat, add the cream and stir.

5. Add soya sauce and salt to taste.

Additional Information:
It is the season for oyster mushrooms. We have Florian's cousin over for dinner this evening. We decided to make mushroom sauce to go with the roast beef, salad and potatoes.

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