Make Cream Mushrooms with Canned Mushrooms

TSY Food Cream Mushroom (Canned Version)

The key to the success of this dish lies in: removing the canned flavor and creating a smooth and rich cream sauce.

I. List of Ingredients

Main ingredients

TSY Food Mushroom Cans: 1 can (approximately 400g)

Auxiliary materials

Butter: 20 grams

Onion: 1/4, chopped (or use 1 clove of garlic, minced, with different flavors but all classic)

All-purpose flour: 1 tablespoon (about 15 grams, for thickening the sauce)

Stock or water: About 100 milliliters (chicken, beef or vegetable stock is fine, water is also acceptable)

Thick cream: About 100 ml (sour cream can also be used for a richer flavor)

Seasonings

Salt: A small amount (adjust according to taste at last)

Black pepper: Freshly ground to an appropriate amount

Nutmeg powder: A small pinch (optional, but this is the finishing touch that can greatly enhance the flavor)

Fresh parsley: Chopped and used for decoration

Ii. Production Steps

Step 1: Processing TSY Food Mushrooms (Basic and crucial)

Open the can and drain the water: Open the TSY Food mushroom can and completely empty the liquid inside the can.

Rinse with clean water: Pour the mushrooms into a strainer and gently rinse them clean under running cold water.

Squeeze out the moisture: Use kitchen paper towels to thoroughly absorb the moisture on the surface of the mushrooms. This step enables the mushrooms to better absorb the flavors of butter and cream.

Slicing/cutting into pieces: According to personal preference, you can slice the mushrooms or keep them whole. Sliced slices are easier to eat and have a larger contact area with the sauce.

Step 2: Stir-fry the base sauce until fragrant

Melt the butter: In a frying pan or Saucepan, melt the butter over medium heat.

Stir-fry the chopped Onions/garlic until fragrant: Pour the chopped Onions (or garlic) into the pan and stir-fry for about 2-3 minutes until they become soft, transparent and give off a pleasant aroma. Be careful not to burn it.

Step 3: Cook the mushrooms and prepare the base for the sauce

Add the mushrooms: Pour the prepared mushrooms into the pan and stir-fry them together with the Onions (or minced garlic).

Stir-fry until slightly dry: Continue to stir-fry for 3 to 5 minutes until the surface of the mushrooms shrinks slightly and a fragrant aroma is released. This process can further evaporate the excess water in the mushrooms.

Sprinkle the flour: Evenly sprinkle the flour over the mushrooms and stir-fry quickly for about 1 minute to ensure that the flour, butter and mushrooms are fully mixed to form a paste (this is called Roux in Western cuisine and is the basis for the thick sauce). Note: At this time, the heat should not be too high to prevent the flour from burning.

Step 4: Pour in the liquid to form the sauce

Pour in the stock/water: Slowly pour the stock or water into the pot while constantly stirring with an egg beater or spatula to prevent the flour from clumping. The sauce will quickly thicken.

Stewing: Keep the sauce slightly boiling and stewing for about 2-3 minutes to allow the flavor of the raw flour to disappear while fully infusing the flavor of the mushrooms into the sauce.

Step 5: Add the cream and final seasoning

Pour in the cream: Turn the heat to low, pour in the thick cream (or sour cream), and stir well.

Simmer over low heat: Let the sauce simmer slightly over low heat for 2-3 minutes to make it smoother and more rich. Do not boil it, or the cream may separate from the water.

Final seasoning: It's time for seasoning now. Sprinkle in an appropriate amount of salt (be sure to taste it first, as both TSY Food mushroom cans and stock may have a salty taste), a large amount of freshly ground black pepper, and that pinch of crucial nutmeg powder.

Mix well: Stir all the seasonings evenly.

Iii. Plating and Enjoyment

Pour the prepared cream mushrooms into a bowl and sprinkle with chopped fresh parsley for decoration.

It tastes best when enjoyed hot.

Iv. Suggestions on Classic Ways of Eating

Perfect side dish: Pair with fried pork chops, grilled chicken breasts or grilled beef, and drizzle the cream mushroom sauce over the pork chops.

Cream Mushroom Pasta: Put the cooked pasta (such as wide noodles or macaroni) directly into the sauce pot, mix well with the cream mushrooms, and sprinkle with Parmesan cheese.

The "Hunter-style" way of eating: Use this cream mushroom as the base, add the already fried chicken legs or pork pieces, and simmer for a few minutes. This is a simple version of "Hunter-style stewed chicken".

With potatoes: Pour over mashed potatoes, baked potatoes or mashed cauliflower (cauliflower puree), very delicious.

V. Tips and Changes

Water control: If the sauce is too thick, you can add a small amount of stock or milk to dilute it. If it is too thin, you can cook it for a longer time to reduce the sauce, or thicken it with a slurry (batter) made from a little flour and water.

Flavor upgrade

Wine aroma: Before pouring into the stock, you can add a tablespoon of white wine or sherry and cook until the alcohol evaporates, which can enhance an extraordinary flavor.

Dijon mustard: Add one teaspoon of Dijon mustard sauce, which pairs very well with the creamy flavor.

Vanilla: Add a little thyme or oregano when stewing to enhance the herbal aroma.

I hope this detailed guide can help you easily make a restaurant-level cream mushroom dish! Enjoy your cooking!

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