Elizabeth N.
Herder of cats
Depending on where in Germany you had your Jaegerschnitzel, you might have gotten a brown or a creamy shroomsauce. This one is brown shroomsauce.
1.5 cups or so each beef stock and water
3/4 cup white wine
4 oz. speck, prosciutto or similar lean cold-smoked stuff (NOT American ham or Canadian bacon) (American bacon is wayyyyy too fatty for this, unless you get the very nice real bacon bits from Costco.)
8 oz. raw shroomies of choice, mix and match according to your shroomie love, but don't blame me for a bad trip if your shroomies and your wine don't mix, k? That's kinda like changing beverages partway through the drunk, nobody's fault but your own.
an onion
some oil
some butter
Chop up the smoked stuff nice and fine. Peel and chop your onion also nice and fine. Clean and slice your shroomies, and for the love of fungi, DO NOT WASH THEM IN WATER. Shroomies are cleaned with a nice soft brush or towel, for they are sponges and soak up water or anything else that touches them. Kindly do not destroy fine fungi by bathing them. Ick. Oh, and don't peel them either. That's almost as bad as bathing them. Grumble.
Sautee your smoked stuff and your onions gently in hot oil for a minute or two. Then add the shroomies and sautee everybody together for a couple minutes, until the fine fragrance tells you the shroomies are enjoying themselves. They'll also be sweating some. Then add the stock, water and wine. MMMMM sizzle and puff.
Stir everybody so they make buddies. Then cook with no lid (did I mention that steaming shroomies is as big a sin as bathing them?) until the liquid is reduced by a third to half. Don't rush this with ultra high heat. Just let it bubble in regular boil. Thicken the stuff your favorite way: egg, cornstarch or flour. Egg and cornstarch have the least effect on the nice brown color. (Using egg assumes you know how to temper your egg for this purpose. You can look that up on cooking sites. Easy peasy and nice to know for lower carb cooking.) Stir and cook till it's properly thickened and all the fat is cooked in. (Lakes of fat on gravy mean it's not cooked enough.) Finish off your sauce with a blob of butter right at the end. Melt it in and stir well. Ah, perfection.
1.5 cups or so each beef stock and water
3/4 cup white wine
4 oz. speck, prosciutto or similar lean cold-smoked stuff (NOT American ham or Canadian bacon) (American bacon is wayyyyy too fatty for this, unless you get the very nice real bacon bits from Costco.)
8 oz. raw shroomies of choice, mix and match according to your shroomie love, but don't blame me for a bad trip if your shroomies and your wine don't mix, k? That's kinda like changing beverages partway through the drunk, nobody's fault but your own.
an onion
some oil
some butter
Chop up the smoked stuff nice and fine. Peel and chop your onion also nice and fine. Clean and slice your shroomies, and for the love of fungi, DO NOT WASH THEM IN WATER. Shroomies are cleaned with a nice soft brush or towel, for they are sponges and soak up water or anything else that touches them. Kindly do not destroy fine fungi by bathing them. Ick. Oh, and don't peel them either. That's almost as bad as bathing them. Grumble.
Sautee your smoked stuff and your onions gently in hot oil for a minute or two. Then add the shroomies and sautee everybody together for a couple minutes, until the fine fragrance tells you the shroomies are enjoying themselves. They'll also be sweating some. Then add the stock, water and wine. MMMMM sizzle and puff.
Stir everybody so they make buddies. Then cook with no lid (did I mention that steaming shroomies is as big a sin as bathing them?) until the liquid is reduced by a third to half. Don't rush this with ultra high heat. Just let it bubble in regular boil. Thicken the stuff your favorite way: egg, cornstarch or flour. Egg and cornstarch have the least effect on the nice brown color. (Using egg assumes you know how to temper your egg for this purpose. You can look that up on cooking sites. Easy peasy and nice to know for lower carb cooking.) Stir and cook till it's properly thickened and all the fat is cooked in. (Lakes of fat on gravy mean it's not cooked enough.) Finish off your sauce with a blob of butter right at the end. Melt it in and stir well. Ah, perfection.
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