The only way to describe this mushroom sauce is “total umami bomb” and it makes almost everything delicious.
Mushrooms. I’m not that into them. It’s probably a texture thing for me because I pretty much always avoid eating them. But I’ve forced to concede that I enjoy mushroom flavor pretty thoroughly once you break those suckers down into something more palatable. Mix them with soy and fish sauce and it’s a umami punch straight to the dome.
One of the great things about this recipe is that it’s made of pantry staples. If fish sauce and rice wine vinegar aren’t things you typically have in your pantry, scoop up a bottle of each and they will last you a lifetime. The other great thing about this recipe is that it’s incredibly cheap. You can concoct something awesome out of the very cheapest mushrooms at the grocery store- but if you’re feeling more ambitious mix and match mushrooms for different flavors.
Once you’ve made your mushroom sauce, what can you do with it? I am of the belief that it’s appropriate on pretty much anything pasta sauce or gravy would be. I especially like to put it on pasta and mashed potatoes, but it also goes great over biscuits, chicken, tacos, pork chops, asparagus, meatballs…the list goes on and on.
Made as is, this recipe is quite thick. Feel free to add water or chicken broth after the final blending step until it reaches your desired consistency.
The only way to describe this is "total umami bomb" and it makes almost everything delicious.
- 8 oz white mushrooms
- 2 tbsp butter
- 1/2 medium yellow onion (about 1/2 cup)
- 1/2 tsp red chile flakes (crushed red pepper)
- 1/2 tsp onion powder
- 2 tsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1/3 cup chicken broth
- 2 tsp cornstarch
- 1/8 cup water
Thinly slice mushrooms and roughly chop onions
Melt butter in a pan over medium heat. Add onions and cook for 2-3 minutes or until translucent, stirring often
Add mushrooms and stir. Cook for about 10 minutes until mushrooms are broken down and the liquid has evaporated, stirring occasionally
Add a pinch of salt, crushed red pepper and onion powder. Stir to combine.
Add rice wine vinegar, soy sauce, and fish sauce. Cook until liquid has evaporated again, about 4 more minutes
In a separate bowl, mix together chicken broth and corn starch to make a slurry. Add slurry to mushroom mixture and cook until thickened, about 2 minutes
Turn off heat. Add mushroom mixture and water to a blender or food processor. Blend until smooth.
Listening to: Propagandhi- Today’s Empires, Tomorrow’s Ashes