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InvisibleButtFace
Registered: 08/06/08
Posts: 1,548
Spicy Oyster Cream Sauce - Input Needed *DELETED*
    #22289852 - 09/25/15 07:38 PM (8 years, 4 months ago)

Post deleted by TieACable2aTree

Reason for deletion: toodles



Edited by ButtFace (09/25/15 07:48 PM)


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OfflineJustAnEyedea
Stranger

Registered: 09/25/15
Posts: 15
Last seen: 1 year, 5 months
Re: Spicy Oyster Cream Sauce [Re: ButtFace]
    #22289885 - 09/25/15 07:46 PM (8 years, 4 months ago)

That sounds friggin amazing. I've got a couple strains of oyster going now. I will DEFINITELY try this! Thanks for the write up.


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,672
Re: Spicy Oyster Cream Sauce [Re: JustAnEyedea]
    #22291815 - 09/26/15 04:33 AM (8 years, 4 months ago)

Quote:

Does anyone have any ideas on how to make a mushroom cream sauce?



Yes. Use cream or whole milk. Depending on the consistency/fluidity you'd like, you could bind it a bit with a roux. Don't use Gouda cheese in a cream sauce if you ask me; if you insist on adding any sort of cheese, go for one with a distinct flavor (Roquefort, Danish blue) and add only a very tiny bit as it will overwhelm the flavor of the mushrooms very easily. Personally I'd not add any cheese. To spice it up, I'd go for black ground pepper instead of habaneros, jalapenos or whathaveyou.

If I want to make a cream mushroom sauce, this is what I do (or a variation on it):
* Use a mix of mushrooms, including a few with a somewhat firm texture. Only oysters is a bit too mushy to my taste; I'd definitely add some brown button mushrooms or chantrelles. Chop or tear them down to the required size. If the sauce is to go with pasta, I make sure to match the size of the mushroom chunks to the pasta used. Fry them briefly in a very hot skillet until they brown. Deglaze with a bit of dry white wine or brandy/cognac.
* Prepare a small amount of roux by melting a small nub of butter and mix a teaspoon of flour into it; mix it until it's smooth. Add the roux to the mushrooms and turn the heat to medium; 'bake' the rough for a minute with the mushrooms. We're not making bechamel sauce here and keep in mind that a bound sauce will settle as it cools, so best be conservative in the amount of roux added. Don't use corn starch to bind the sauce as it locks up all the flavor and makes for a flat tasting sauce. Potato flour does this too, but a bit less so than corn starch.
* Add half a cup or a cup of whole milk or cream (to taste). Stir very well so the roux dissolves smoothly into it. Bring to the boil (not too rapidly) and let cook through for a minute or so. The cream sauce binds now.
* Season with black freshly ground pepper and salt to taste.
* To boost the flavor, several things could be added, but I wouldn't go overboard. Mushrooms have a delicate flavor and I really think it's best to not drown it out. A small pinch of paprika powder, a few morsels of blue cheese or a few thyme leaves is about as far as I'd go, but I'd recommend not adding any flavoring at all.
Garlic could be used by adding it (very finely chopped) to the mushrooms when they're almost done frying so the garlic can fry along for a minute or so (careful; don't burn it). But even garlic tends to drown out the flavor of the mushrooms!


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