Creamy Mushroom sauce - Recipes please

[Melman Giraffe]

Has anyone got a creamy Mushroom sauce recipe. My wife wants me to recreat a dish she had the other night - Pan fried breast of chicken with a mushroom and cream sauce.

[sherman]

Make a roux
Add cream
Add mushrooms
Add some seasoning.

Done

[Melman Giraffe]

sherman said:

Make a roux
Add cream
Add mushrooms
Add some seasoning.

Done

No stock to let it down? Would it not be a bit thick?

[sherman]

Ok add a bit of stock if you want but i assumed you were wanting a good coating sauce. If you add enough cream it should be thin enough.

[Melman Giraffe]

sherman said:

Ok add a bit of stock if you want but i assumed you were wanting a good coating sauce. If you add enough cream it should be thin enough.

Excellent. Will give think a bash tonight

[ToodlePip]

Wouldn't be doing the Roux - Just fry off mushrooms and some shallotts (seasoned to taste) in butter, deglaze with a little white wine then add double cream.........

[Chim Girl]

ToodlePip said:

Wouldn't be doing the Roux - Just fry off mushrooms and some shallotts (seasoned to taste) in butter, deglaze with a little white wine then add double cream.........

That would be my approach, the sauce will be thick enough to coat the chicken without using flour.

[A.C.E]

Chim Girl said:

That would be my approach, the sauce will be thick enough to coat the chicken without using flour.

mine too, although i'd add a touch of garlic in when frying the onions and i'd use whipping cream instead of double or single, and add a knob of butter at the very end for gloss.

[dazco]

A few shallots a few mushrooms sauted in butter, add a can of mushroom condensed (campbells) soup. Heat it up, ,add a little double cream, salt, pepper.

[captainzep]

Depends what was in the original recipe your OH had.

There might have been a little splash of sherry or brandy to give the sauce a richness.

Some heavily reduced chicken stock might have been added for depth of flavour, (try half a stock cube mixed into an eggcupfull of boiling water).

Some smoked bacon lardons might be welcome, and tarragon in a cream sauce goes really nicely with chicken.

-The type of mushrooms used can have a big influence of course too.

The fun bit is experimenting in your own kitchen/laboratory until you hit the winning formula. Then you'll have her in the palm of your hand. [/evil laugh]

[nocarjames]

I highly recommend this recipe if you a bit of time on your hands.

http://www.bbcgoodfood.com/recipes/1827/panfried-c...

[Melman Giraffe]

captainzep said:

Depends what was in the original recipe your OH had.

There might have been a little splash of sherry or brandy to give the sauce a richness.

Some heavily reduced chicken stock might have been added for depth of flavour, (try half a stock cube mixed into an eggcupfull of boiling water).

Some smoked bacon lardons might be welcome, and tarragon in a cream sauce goes really nicely with chicken.

-The type of mushrooms used can have a big influence of course too.

The fun bit is experimenting in your own kitchen/laboratory until you hit the winning formula. Then you'll have her in the palm of your hand. [/evil laugh]

I ended up with a fairly simple sauce -

Mushrooms
Garlic
Chicken Stock
Parsley
Seasoning
Double cream
Butter

It was fantatic snd complemented the chicken very well. Next time I will try with some masala.