Bavarian Mushroom Sauce Recipe
Bavarian Mushroom Sauce Recipe is a quick and easy sauce that is creamy, made with very few ingredients that are likely already available in your pantry. A perfect blended taste of mushroom, it serves as a spreadable sauce or condiment too. It makes a delicious side or accompaniment for buttermilk biscuits or Breakfast Hash Browns.
Did you know: Mushrooms are an exceptionally nutrient-dense food, with one serve offering a surprising amount and array of essential nutrients. Mushrooms are naturally low in sodium, fat, cholesterol, and calories and have often been referred to as "functional foods." The fibre, potassium and vitamin C content in mushrooms all contribute to cardiovascular health and help regulate blood pressure.
- 250 grams Button mushrooms , chopped
- 2 tablespoons Butter (Salted)
- 2 sprigs Mint Leaves (Pudina) , chopped
- 2 sprigs Parsley leaves , chopped
- 2 tablespoons All Purpose Flour (Maida)
- 3/4 cup Milk
- 1/4 cup Fresh cream
- 1/2 teaspoon Black pepper powder
- Salt , to taste
How to make Bavarian Mushroom Sauce Recipe
To start making Bavarian Mushroom Sauce Recipe, first begin by melting some butter in a saucepan on low flame.
Once butter is melted, add chopped mushrooms and saute them lightly until they turn soft. They will release a lot of water at this stage. Allow some of it to dry out.
Add all purpose flour and stir well. Next, gradually add the milk and cream, stirring continuously to avoid the flour from forming lumps.
Stir constantly until the milk is thickened. It should be thick enough to coat the back of the spoon.
Sprinkle the mint leaves and chopped parsley next. Turn off the heat and add required salt and pepper. The mushroom sauce is now ready to be served.
Serve the Bavarian Mushroom Creamy Sauce along withBreakfast Hash Browns for breakfast or whip it into a pasta for a weeknight dinner.