Mushroom sauce a show stealer…

Swiss Brown mushrooms, apple, sage, onion and garlic all go in along side a good glug of brandy or calvados.

My naturopath has me on mushroom complex powder, so I thought I’d continue consuming more mushrooms by making a flavour packed mushroom sauce. I adapted this recipe from Maria Lurhigi (SBS Food) to be more suitable for people with dysphagia. Instead of Calvados I had some St Agnes brandy on hand which added a beautiful depth of flavour.

Ingredients

2 tbsp butter

80 ml (⅓ cup) olive oil

1 tbsp chopped garlic

½ cup finely chopped brown onion

1 red apple, chopped and the skin removed ( skin can stay on if you don’t have dysphagia)  

350 g Swiss Brown mushrooms, sliced (see Note)

1 tsp sea salt

¼ tsp freshly ground black pepper

1 tbsp chopped sage

60 ml (¼ cup) Calvados (apple brandy) or St Agnes Brandy

60 ml (¼ cup) chicken stock ( I use a small amount of powdered chicken stock and hot water)

250 ml (1 cup) pouring cream

Finely chopped parsley (optional) but I like to add for additional nutrients

Method

Melt the butter in a large non-stick frying pan (skillet) over medium-high heat.

Add the olive oil and then the garlic, stir it well.

Add the onion, then the apple and cook for 2–3 minutes, then add the mushroom, salt, pepper and sage. Cook, stirring occasionally, for 8 minutes, until the liquid evaporates and mushrooms are tender. I like to leave some moisture in the pan – refer to image below.

Add the brandy or Calvados and cook, stirring occasionally, for a further 2 minutes. Add the chicken stock and return to a simmer.

Pour in the cream and cook until cream has integrated into the sauce and mushroom.

Remove from heat, add the parsley, if using, and serve.  Note: if you have dysphagia at this point I put all the mushroom sauce into a vitamiser and blitz it until its creamy and smooth.

Note: Despite thinly slicing the mushrooms I still found it a challenge to chew the mushrooms and then swallow,  so blitzing it to a smooth creamy sauce won’t alter the taste and will provide a smooth sauce for you to use to help swallow.  Blitz to a consistency you can manage.

Published by The Food Manifesto

I am a life explorer, food forager, choice crusader, eco educator, leader, teacher and head and neck cancer survivor. I've loved food all my life, my mum taught me good eating habits and how to cook nutritious food with loads of flavour. As a little girl I lived next door to a wonderful cook Pat Heidrich, I watched as she rolled pastry, filled cupcakes and prepared light as a feather sponges. My love of licking bowls and beaters started early. I grew up and explored my passion by studying cooking, trawling food markets, buying good equipment and experimenting with the tastes and cuisines I love. This blog is intended to share my passion, inspire you to try ...and fail, provide tips and every day good advice about cooking, shopping for ingredients, and planning menus for you, your family and friends. What's your food manifesto? talk to me about how I can help you.

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