Lighten up your meals with a creamy mushroom twist
Mushroom sauce is a culinary classic that pairs perfectly with many dishes. Its deep flavour and aroma make any dish more exquisite. Are you keen to prepare a delicious mushroom sauce but concerned it might be too heavy? I have a simple recipe for you.
Mushroom sauce is a true treasure of the cuisine, perfect in its simplicity yet unique in taste. By using dried forest mushrooms, such as porcini, boletes or chanterelles, you can create an aromatic accompaniment that will win the hearts of homemade meal lovers. In my kitchen, mushroom sauce is not only a classic but also an essential element of many dishes. However, the key to achieving the perfect flavour is in the proper preparation of the mushrooms and thoughtful selection of ingredients. Today, I'll share a recipe that will make your sauce full of depth and aroma.
Why is natural yoghurt a better alternative to cream in mushroom sauce?
Natural yoghurt gives the sauce a creamy consistency and a delicate, slightly sour taste, perfectly balancing the richness of the mushrooms. It's lighter than cream, so the sauce isn't as heavy and greasy. Additionally, yoghurt contains probiotics, which positively influence our health.
Recipe for a light mushroom sauce with natural yoghurt
Ingredients:
- 300 grams of dried forest mushrooms,
- 2 onions,
- 400 grams of thick natural yoghurt,
- 2 flat teaspoons of thyme or oregano (optional),
- Salt and pepper to taste,
- 240 ml of water or more,
- Canola oil for frying.
Preparation:
First, soak the mushrooms in warm water for about 30 minutes to soften them. Once ready, cut them into smaller pieces. Retain the soaking water—it's an excellent base for the sauce.
Finely chop the onion and place it in heated oil in a pan. Glaze it until it becomes soft and slightly translucent. Add the chopped mushrooms to the glazed onion and stew everything together for about 15 minutes until the mushrooms become soft and aromatic.
Pour the soaking water into the pot with the sautéed mushrooms. Add spices like salt, pepper, and sometimes thyme or oregano to enrich the flavour. Bring it all to a gentle boil and cook for a few minutes, allowing the sauce to thicken slightly.
In a separate bowl, mix the yoghurt with a few tablespoons of hot sauce. This prevents the yoghurt from curdling when combined with the rest of the ingredients. Slowly pour the yoghurt mixture back into the pot, stirring continuously to keep the sauce smooth and creamy. Finally, season again to taste with salt and pepper.
Serve the ready mushroom sauce with favourite sides—most often with pasta, potatoes, groats or meat. The aroma and taste are unparalleled!
What to serve with mushroom sauce?
Mushroom sauce is an exceptionally versatile addition that pairs wonderfully with many dishes. Here are a few suggestions worth trying:
- Potato pancakes: Crispy pancakes paired with aromatic sauce make an ideal combination for lunch or dinner.
- Pasta: Mushroom sauce perfectly substitutes classic creamy sauces in pasta dishes. Add some freshly grated Parmesan to enhance the flavour.
- Buckwheat groats: The combination of groats and mushroom sauce is a healthy and filling everyday option.
