Mushroom sauce - recipe review 2013 EDC - pg. 30

[maddy]

Enjoyed it.
it was a really thick consistency, which we do prefer....so if you like a runnier gravy, add less cornflour or more water.
I didn't have dried porcini, so I added only 15g of dried shiitake (recipe states 30g dried porcini) - just incase flavour was too strong.
next time I will definitely add the full amount of porcini, and consider whether to add 1 garlic clove the next time.


Linked - JD

[judydawn]

I enjoyed the one from the old, original EDC too maddy - used to make a batch and freeze it in small ziplock bags with 2 serves. The quantities are the same but the slightly different method is an improvement here I think.

[Itsnotartitsdinner]

I used this as a base but changed a few things the other night. DH likes pepper so added that to it and made enough to use the leftovers as a base for steak and veggie pies. The steak looks great Maddy.

[JulieO]

I've ordered the new EDC and it will be arriving in the next few days.  Your photo has made me want to try this recipe Maddy, looks really good. 

[*suzanne*]

I also made this a few weeks ago very yummy indeed

[astarra]

MMMMMMM
Must try, DH loves his mushrooms. 

[Wonder]

I love mushroom sauce so will give this a go. I think I may have some porcini lurking in the back of the pantry.

[cookie1]

I had never thought to bother making this until I read this. I made the one from the old EDC. we enjoyed it.

[judydawn]

All those who came to the Adelaide forumfest received some porcini mushrooms as part of Uni's contribution - perfect for making this recipe girls.

[Wonder]

We had this a few days ago over chicken and it was loved by 3 out of 4 of us but DS doesn't really count as not liking it because he wouldn't even give it a try. I didn't have quite the quantity of porcini (about 10g short) but the taste was quite strong so don't think I would add the full amount next time. DH also was having a bad night reading recipes and ommitted the fresh mushrooms, stock and cream - i know he didn't actually get many of the ingredients into the bowl and it didn't look very good once the cooking time was up, so I had to add them at the end and cook for a further 7 or so minutes. I did have some stuck to the bottom but I imagine that was a result of the double cooking time needed. It does make a lot though so if you aren't big gravy eaters or there are only a few of you I would cut the recipe in half. We love our gravy and still had at least half left over which I've frozen.

[Augusta]

I made this sauce on Sunday to go with the steaks my DS cooked on the BBQ, it was delicious. The only change I made was to reduce the cornflour a little. The recipe makes a lot of sauce so plenty to freeze for later. Much better than the recipe in the first addition of EDC. I would give it 4/5.

[cookie1]

I froze the rest of mine in small serves. I defrosted one lot and we had it last night. After heating I gave it a good stir and it was lovely.

[Kimmyh]

Loved this recipe. We served it over chicken schnitzels. Have frozen leftovers in small serves too. Would be lovely with chicken pieces as a crepe filling. Maybe next time.

[Itsnotartitsdinner]

Great to use leftovers in pies too

[bluebear_74]

Love this recipe. Make it all the time. Like others I only use half the dried mushrooms and usually make a full batch however freeze half for next time. If I'm having it with steak, I'll sometimes pour the juices from the steak and stir it through.