Food: Mushroom chocolate crème sauce

MushroomCacaoTamarindSauceI’ve been making a mushroom sauce for years now, and it’s a versatile base for a range of different meals. By moving towards olive oil, and adding tofu and coconut milk, I can make it vegan; by taking out the garlic I can move it from savory to sweet; and for a spicy change, I add chile and chocolate.  Here is the basic recipe, with some variations I’ve invented over time at the end. The most ambitious variation is one that results in a “chocolate marsala creme sauce”.  Odd as it may seem, the chocolate marsala version is great with steak. Add wine.

Ingredients

  • Olive oil (or butter)
  • Crushed Garlic
  • Mushrooms (white button, or others to taste)
  • Worcestershire sauce
  • Lemons
  • Starch (for thickening)
  • Cream (creme fraiche, or sour creme, or coconut creme)

Optional ingredients

  • Tamarind paste / sauce
  • Semi-sweet chocolate
  • Maple syrup
  • Chipotle chile powder

Preparation

  • Wash mushrooms and remove stems
  • Finely slice enough mushrooms to fit medium size skillet (2 cups)

Cooking

  • Saute garlic in oil (or butter). IMHO olive oil tastes better.
  • Add mushrooms and cook until soft, stirring continually.
  • Squeeze 2 lemons and stir well.
  • Add Worcestershire sauce (1-2tablespoons) and, if you like
  • Add marsala wine to taste
  • Add 1 can of coconut milk OR 2 cups of sour creme, or creme fraiche
  • Thicken with starch (corn starch OR rice starch)

Variations

  • Vegetarian Meal variation – before thickening, add diced firm tofu, and cook for 5 mins -and serve over rice
  • Sweet sauce variation – Leave out the garlic at the beginning, and add maple syrup at the end, before serving
  • Chocolate Marsala sauce – this has the most variations, so it likely qualifies as a separate recipe. Basically, leave out the garlic, add tamarind to taste, 3 pinches chipotle chile and a cup of semi-sweet chocolate, and blend after cooking, but before serving. This variation uses creme fraiche, and does not require thickening. It is a great accompaniment for steak, lamb, salmon or chicken.

Character

  • The character of the sauce is tart/sweet and smooth. It has a complex mouth-feel, and can be adjusted towards chocolate/spice or savory/tart.

2 thoughts on “Food: Mushroom chocolate crème sauce

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