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    Micah Meals

    Mushroom Purée and Sage Sauce

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    adagok

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    teljes idő
    Főzés Kezdése

    Hozzávalók

    Mushroom purée

    • Shallot 2

    • 300g mushrooms

    • Fennel seeds 1tbsp

    • White wine vinegar 2-3tbsp

    • Salt

    • Rosemary 2tbsp

    • Water 1 cup or 2

    • Cream .5-1 cup

    Sage sauce

    • Chicken stock

    • Sage

    • Shallots 2

    • White wine 150mL

    • Lemon

    • Salt

    Útmutatók

    For mushrooms purée thinly dice mushrooms and shallot. Cook on high heat for a few minutes until softened and the water has evaporated. Then add fennel seeds and fresh rosemary sprigs. 1tbsp

    Deglaze with 2tbsp white wine vinegar. Add water and let it simmer for 15-20 minutes.

    Add heavy cream and bring it to the boil and blitz it. Add salt and lemon zest and it’s ready.

    Sage sauce

    Cut up shallots roughly and sauté on medium heat until softened. Add 100-150ml white wine. Reduce by half. Add chicken stock 200-250ml Reduce by half. Add .5-1cup cream. Add sage and then let it boil for 1 minutes then blitz. Add fresh lemon juice and honey 1tbsp in blender. Pass through a sieve and it’s ready.

    Jegyzetek

    https://youtu.be/JO5YCoRuZyE?si=atleafJQtTGpd7IT

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    Főzés Kezdése

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    Hozzávalók

    Mushroom purée

    Shallot 2

    300g mushrooms

    Fennel seeds 1tbsp

    White wine vinegar 2-3tbsp

    Salt

    Rosemary 2tbsp

    Water 1 cup or 2

    Cream .5-1 cup

    Sage sauce

    Chicken stock

    Sage

    Shallots 2

    White wine 150mL

    Lemon

    Salt

    Útmutatók

    1

    For mushrooms purée thinly dice mushrooms and shallot. Cook on high heat for a few minutes until softened and the water has evaporated. Then add fennel seeds and fresh rosemary sprigs. 1tbsp

    2

    Deglaze with 2tbsp white wine vinegar. Add water and let it simmer for 15-20 minutes.

    3

    Add heavy cream and bring it to the boil and blitz it. Add salt and lemon zest and it’s ready.

    4

    Sage sauce

    5

    Cut up shallots roughly and sauté on medium heat until softened. Add 100-150ml white wine. Reduce by half. Add chicken stock 200-250ml Reduce by half. Add .5-1cup cream. Add sage and then let it boil for 1 minutes then blitz. Add fresh lemon juice and honey 1tbsp in blender. Pass through a sieve and it’s ready.