Mushroom Sauce

And on the third day God made the mushroom.

On the sixth day the dairy cow and the human.

They were just meant to be.

I can just see Eve milking her beautiful jersey cow, lovingly squeezing the milk into her stainless steel pail as the cow nibbled on grass and apples. The cow didn’t kick or fight the milking because this is Eden and everyone got along.

Eve lovingly picked fresh mushrooms, sliced them, and fried them in tons of butter that she made from the cream from her dairy cow. She added extra cream to the sauteed mushrooms and let them simmer with thyme and garlic to make the ultimate sauce for dinner. Adam raved and Eve was happy. As was the dairy cow. And the mushroom. Because culinary destiny was reached.

…..

No? You don’t think that’s the way it happened?

Whatever. It’s my fantasy. Eve can have a dairy cow if she wants it.

In real life I don’t have a dairy cow. I have a goat.

Isn’t that the realest comparison of Eden and now you’ve ever read? Eve had a dairy cow, but here now after the fall, well I’ve got a goat.

Anyways the milk from said goat still makes for a fantastic mushroom sauce. Even if she kicks and fights sometimes and doesn’t just happily nibble on grass and apples.

Mushroom Sauce

You Will Need:

1/2 pound of mushrooms

1/4 cup of butter

2 cloves of garlic minced

1/2 teaspoon of dried thyme (if you have fresh you can use that instead)

3 tablespoons of butter

3 tablespoons of flour

2 cups of fresh milk or cream

1 teaspoon of salt

lots of fresh pepper

1 bay leaf

1/2 tsp of Worcestershire sauce

Directions

Step 1: Melt the butter.

See? This going to be easy!

Step 2: While the butter is melting, slice the mushrooms. You can use whatever type of mushrooms you’d like. I just used the plain old boring ones because they were 50% off at the grocery store. I like food man, but I also like a bargain. It’s give and take really.

Once the butter is melted add the mushrooms.

Step 3: Allow the mushrooms to cook for about 2 minutes on medium heat, stirring often. Add the garlic and thyme.

Step 4: Over medium low heat cook until the mushrooms are soft.

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Step 5: Add butter and flour and stir around. Let that flour chill with the mushrooms. If you were to ask it “hey flour what are you doing?” it would answer “just chillin’ with the mushrooms”.

Step 6: Slowly add 2 cups of milk or cream stirring as you pour.

Step 7: Add salt, pepper, bay leaf, and Worcestershire.

I don’t know what it is, but when I make a cream sauce I load it with pepper. Fresh pepper and cream sauce just go together man. If you aren’t as enthusiastic about a mountain of black pepper in your cream sauce feel free to only add what you like.

Step 8: Let thicken over medium high heat stirring frequently. Discard bay leaf and serve.

And then dude. Duuuude. Pour that awesome sauce over steak or pork or rice or mashed taters or pasta as Alfredo sauce. We had ours poured over steak with rice and a sprinkling of freeze dried chives from last year’s garden. It was so fantastic girlfriend thought she was going to die right there at the dinner table. A happy death full of mushrooms and cream.

Now throw away that canned cream of mushroom soup that is loaded with MSG. You don’t need it to make fantastic mushroom sauce.

True Story.

And amen.

Shared with: Mostly Homemade Mondays, Create and Crave, Mix It Up Mondays, Homestead Blog Hop

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