Tato bohatá vegetariánská omáčka je ochucená portobello, shiitake a hřibovými krémy. Použili jsme kombinaci hub pro plnou chuť, ale můžete nahradit jednu libru jakéhokoli odrůdy, které se vám líbí.
This rich vegetarian sauce is flavored with portobello, shiitake, and cremini mushroom creams. We used a combination of mushrooms for full flavor, but you can substitute any variety you like. The recipe yields 3 1/2 cups. To make it, remove the stems from the portobello, shiitake, and cremini mushrooms. Place the stems and mushrooms in a medium saucepan over medium-high heat; bring to a boil. Reduce the heat to low; simmer for 30 minutes. Strain; set aside. Finely chop the portobello cap and set aside. Finely chop the shiitake and cremini. Place 3 tablespoons of butter in a large sauté pan over medium heat; add the shallot and cook until translucent, 3 to 5 minutes. Add the chopped and sliced mushrooms and cook until the mushrooms are soft and browned and all the liquid has evaporated. Add Marsala, if using, and cook and stir to release any browned bits on the bottom of the pan. Remove from heat and set aside. Place the remaining tablespoon of butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched mushroom broth; bring to a boil, stirring until thickened. Add the reserved mushroom mixture and thyme and stir to combine. Serve hot.
26.04.2023 @ 22:39
This rich vegetarian sauce is flavored with portobello, shiitake, and cremini mushroom creams. We used a combination of mushrooms for full flavor, but you can substitute any variety you like. The recipe yields 3 1/2 cups. To make it, remove the stems from the portobello, shiitake, and cremini mushrooms. Place the stems and mushrooms in a medium saucepan over medium-high heat; bring to a boil. Reduce the heat to low; simmer for 30 minutes. Strain; set aside. Finely chop the portobello cap and set aside. Finely chop the shiitake and cremini. Place 3 tablespoons of butter in a large sauté pan over medium heat; add the shallot and cook until translucent, 3 to 5 minutes. Add the chopped and sliced mushrooms and cook until the mushrooms are soft and browned and all the liquid has evaporated. Add Marsala, if using, and cook and stir to release any browned bits on the bottom of the pan. Remove from heat and set aside. Place the remaining tablespoon of butter and flour in a medium saucepan over medium heat; cook until browned and fully combined, 2 to 3 minutes. Slowly whisk in the enriched mushroom broth; bring to a boil, stirring until thickened. Add the reserved mushroom mixture and thyme and stir to combine. Serve hot.