Welcome to week 3 of my Amazing Autumn Series! Autumn is my favorite season! I absolutely love how dreamy and beautiful everything becomes when the trees change to vibrant shades of reds, oranges and gold as they fall leisurely from the trees against a backdrop of clear blue skies. The weather gets cooler and the wind crisper. Thanksgiving (an American holiday) is just around the corner bringing with it warm and rich delicacies.
This week I am sharing my recipe for Mushroom sauce with you. Mushroom sauce makes a delicious addition to the Thanksgiving table as it goes very well with Roast Turkey. Mushrooms always bring back fond memories of scouting for succulent wild mushrooms in the forest in Sweden where right to roam laws (Allemansrätten) enable anyone to access private and publicly owned land for recreational and exercise purposes (includes mushroom picking!); One of my favorite mushrooms is the chanterelle popularly known as the queen of mushrooms. The flavor and succulence of this mushroom is unparalleled and Autumn is a good season for chanterelles. However, if you are unable to get chanterelles, cremini or portobella mushrooms will do.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients (serves 4)
¼ cup olive oil
2 cloves garlic, minced
1 tablespoon all-purpose or whole wheat flour
0.44 lb/7 oz/200 g fresh mushrooms (cremini or portabella or chanterelles), sliced thinly
½ cup sherry
1 cup beef, chicken or vegetable stock/broth
1 bay leaf
½ onion (½ cup), sliced in rings
¼ red bell pepper (¼ cup), diced
¼ green bell pepper (¼ cup), diced
¼ yellow bell pepper (¼ cup), diced
1 teaspoon fresh or dried mixed herbs (thyme, sage, rosemary), chopped finely
¼ teaspoon allspice, ground
Freshly ground black pepper to taste
Salt to taste
Heat the olive oil in a medium saucepan over low heat, then add the garlic and fry uncovered till it just starts to slightly brown and gives off a fragrant smell (about 1 minute).
Add the flour and fry uncovered for about 2 minutes or until it is light golden brown color.
Increase the heat to medium, then add the mushrooms and cook uncovered for 2 minutes.
Add the sherry, stock/broth and bay leaf, then bring to a boil, once the sauce begins to boil, reduce the heat to low and allow to simmer for 5 minutes.
Add the onions, bell peppers, mixed herbs, allspice, black pepper and salt and simmer for another 5 minutes, then remove from heat.
Tip: Instead to stock/broth, you can use 1 cup of water and 1 bouillon/stock cube.
to ensure all sides are evenly roasted.