Jaegersosse 2

Elizabeth N.

Herder of cats
Joined
Dec 30, 2013
Messages
2,198
Location
New Jersey
This is the cream sauce version. See all my instructions about shroomie TLC in #1. Here it's even MORE important that you do NOT adulterate the poor babies with water.

Follow #1 directions about your smoked stuff, onion, sliced shroomies. The only difference this time is that you are cooking them longer without adding other fluids. The shroomie juice is vital here. So you have to cook it a little slower and cooler so less of the juice evaporates.

When the shroomies are all cooked and juicy, pour in a whole bunch of fresh cream. MMMMMMMM fat sweet cream
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. Do NOT substitute lesser forms of dairy please.

Simmer this loveliness a little while, very carefully NOT letting it boil, and it will thicken on its own. If it doesn't get thick enough for you, you can add a LITTLE BIT of your favorite thickening style. You can also hedge your bets by putting in a tablespoon or two of flour (cannot vouch for the gluten free flour substitutes like almond meal for this) at the beginning of the whole cooking thing.

Cream sauces thicken like crazy the longer they sit WITHOUT a bunch of flour and stuff (an American tragedy, except in a couple of Southern dishes). So don't worry too much about it being too thin.

Season to taste before serving with salt and pepper. The end.
 

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