Finally got around to using some of my hens from the freezer and man am I glad I did!
I had an over abundance of mushrooms last fall, so I put some in the freezer. I gently washed them off, patted dry, and then put them in ziploc bags, squeezing as much air out as possible. This week I thawed a bag in the fridge, then peeled off what I needed and washed good in the sink.
I made this sauce yesterday to pour over a meat dish and then used the leftover sauce to make soup today.
Mushroom Sauce/Gravy *All measurements are guestimates.
4 TBS butter 4 cups chopped Maitake mushroom 1/2 cup chopped green onions 4 TBS flour 2 cups half-n-half Salt and pepper to taste.
Saute mushrooms and onions in butter until tender, then slowly add flour until blended, then stir in cream to make a gravy.
This sauce can be served over your favorite meat dish, or saved in the fridge overnight to make soup the next day.
I used most of the sauce over a meat dish last night that was ok, but I had about 2 cups of sauce left in the fridge that I just made soup out of that was AWESOME! I think leaving the sauce in the fridge overnight let mushroom flavor permeate the sauce.
To make the soup using 2 cups of sauce, I simply melted 2 tbs of butter, then added the sauce and heated, then added about a cup of milk and salt and pepper to taste, and continued to simmer until served. To me, this was the closest the hens have tasted to a morel....loved it!
Last Edit: Feb 19, 2015 13:11:55 GMT -5 by Greenedog