Small Bowl of Mushroom Sauce
(click to enlarge)

Mushroom Sauce


Russia   -   Gribnoi Sous
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
***
1 hrs
Yes		 This is a sauce used over mashed potatoes, Russian style hamburgers, and many other dishes.

2
2-1/2
1
1
2
3
1/3
1/4
oz
c
T
T
T
T
t
t
Black Mushrooms (1)  
Water
Butter
Flour
Scallions
Butter (more)
Salt
Pepper

In Russia they might use Bolitus (Porcini), but those are scarce and expenive in North America, and take an ovenight soak and boiling. Here we're using Chinese dried black mushrooms. I presume the Russians have them too.

Make   -   (1 hr)
  1. Soak MUSHROOMS in warm water for about an hour. Drain and squeeze out, reserving the soaking liquid.
  2. Chop Mushrooms fine. Dice them with a knife, then finish in a mini-prep food processor or similar.
  3. Chop SCALLIONS fine and mix with mushrooms.
  4. In a sauce pan melt 1 T Butter and stir in Flour. Fry stirring over gentle heat until the flour has lost its raw taste and starts to color about one shade, then stir in Soaking Liquid starting with just a little at a time until you have a smooth (though very thin) sauce.
  5. Simmer the Sauce down to a little more than 1 cup. It should still be very thin as it has to coat all those mushroom bits.
  6. In a skillet melt 3 T Butter and stir in Mushroom mix. Fry stirring over moderate flame for about 8 minutes.
  7. Stir Mushroom mix into Sauce along with Salt and Pepper.
  8. Check liquidity and correct with boiling water if needed. Check seasoning and adjust if needed.
NOTES:

  1. Dried Mushrooms:

      Black mushrooms are available in just about any market stocking Asian supplies. They are actually dried Shiitakes. For details see our Fungus page. Vegans be aware, mushrooms are much more closely related to animals than to plants, we have a common ancestor.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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