| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 21g | 11g | 7g |
| sugars | fibre | protein | salt |
| 3g | 2g | 6g | 0.63g |
Why I Love Romanian Mushroom Cream Sauce
One of my favorite recipes to make for my family and friends is the tantalizing Romanian Mushroom Cream Sauce. It’s a dish that, while not native to my beloved New England, manages to transport me to the rustic kitchens of Romania each time I prepare it.
A Walkthrough Memory Lane
I’m a self-confessed seafood lover, but sometimes a dish comes along that breaks away from my usual repertoire and surprises me. The Romanian Mushroom Cream Sauce is one such treasure. The day I stumbled onto this delightful recipe is embedded in my memory, forever linked to the comforting aromatics and soothing textures it introduced me to. Although it’s a break from my seafood indulgences, I like to think of it as a sort of ‘comfort food’ vacation, a chance to explore the varied and exciting flavors of world cuisine.
The Journey of Tastes
In every spoonful of this Mushroom Cream Sauce, you can taste the earthy depth of fresh mushrooms, the subtle sweetness of onions, the sharp kiss of garlic, all enveloped in a velvety cream. It’s a beautifully balanced dish that allows each ingredient to shine while working in harmony to create a melody of flavors. It is quite similar to the Garlic Mushroom Pasta by Jamie Oliver, both in ingredients and in the delight they bring to the palate. This delectable sauce pairs well with a scallop of ribeye steak or a well-grilled piece of chicken.
Why This Recipe Resonates
Beyond the incredible taste, this recipe makes me feel closer to a different culinary world. Watching the layers of flavor come together, whisking the cream into the sauce, and then seeing the delight in my daughters’ eyes (well, Samantha isn’t too keen on mushrooms, but Erin absolutely loves the creaminess) – it all draws me to the stove time and time again. While Romanian Mushroom Cream Sauce isn’t a classic New England dish I grew up with, its warmth, richness, and complexity have carved out a special place in my heart- and my kitchen.
What You’ll Need
- 2 pounds of mixed fresh mushrooms
- 1/2 cup of finely chopped onion
- 2 cloves of garlic, finely chopped
- 2 tablespoons of canola oil
- 2 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of heavy cream
- 1/2 cup of chicken broth
- 1 tablespoon of cornstarch, diluted in 2 tablespoons of cold water
- 2 tablespoons of chopped fresh parsley
- A pinch of dried thyme
Method
Step One
Begin by cleaning the 2 pounds of mixed fresh mushrooms and thinly slicing them. Also finely chop the 1/2 cup of onion and 2 cloves of garlic and set aside.
Step Two
Heat up a large skillet over medium heat and add in the 2 tablespoons of canola oil and 2 tablespoons of butter. Allow the butter to melt and stir it to mix with the oil.
Step Three
Add the finely chopped onion and garlic to the skillet. Sauté until the onion is translucent and aromatic, which should take about 2-3 minutes.
Step Four
Add in the sliced mushrooms, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Sauté the ingredients for about 7-10 minutes, or until the mushrooms are browned and their moisture has evaporated.
Step Five
Pour the 1 cup of heavy cream and 1/2 cup of chicken broth into the skillet. Stir to combine and let the mixture come to a gentle simmer.
Step Six
Once simmering, stir in the cornstarch and water mixture. Cook for an additional 2-3 minutes, until the sauce has thickened. Be sure to stir constantly to prevent any lumps from forming in your sauce.
Step Seven
Finish off by stirring in the 2 tablespoons of chopped fresh parsley and a pinch of dried thyme. Once mixed in, remove the skillet from heat.
Step Eight
Your Mushroom Cream Sauce is now ready to be served. It can be used immediately or stored in an airtight container in the refrigerator for up to a week. Enjoy!
