This is the pasta sauce version of my popular Hungarian Mushroom Soup. I had noted at the end of that recipe that the soup was fantastic as a sauce and simply required extra thickening to transform it. We had family over this past weekend and I made this sauce version served over egg noodles. Everyone had seconds. Though the recipe is identical to its soup cousin (just made thicker with extra flour), it’s too delicious to go unrecognized. It deserves its own post.
This simple to make sauce is fantastic. The cooking process really accentuates that delicious mushroom flavor and the roux (very important step in the recipe instructions – whisking the flour and butter till it’s a rich caramel brown) provides a depth and richness that will make your taste buds sing.
Easily adapted to both vegetarian and vegan diets, I’ve provided those alterations in the recipe printout.
Let’s get started!
Serve over egg noodles or Homemade German Spätzle.
- 2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
- 1 large onion, diced
- 1 clove garlic, minced
- 12 oz mushrooms (cremini or white button mushrooms, chopped)
- 2 tablespoons paprika
- 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
- 1 beef boullion cube (vegetarian/vegan: vegetable bouillon)
- ½ teaspoon salt
- ¼ teaspoons black pepper
- 3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
- 4 tablespoons flour
- 1 cup milk (vegan: use soy or hemp milk)
- 2 cups beef broth (vegan: use vegetable broth)
- 1 tablespoon soy sauce
- ½ cup sour cream (vegan: use vegan sour cream)
- 1 pound egg noodles, cooked according to package instructions
- Fresh dill or parsley, chopped, for garnish
- Extra sour cream, for garnish
- Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside.
- In a Dutch oven, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk, broth, bouillon cube, and soy sauce, still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally. If the sauce is too thin, allow it to simmer uncovered for a few more minutes to reach desired consistency. If it's too thick, add a little extra milk. Stir in the sour cream and dill and simmer for another 2 minutes. Add salt and pepper to taste.
- Serve immediately over pasta with some more fresh chopped dill or parsley as garnish. Add a dollop of sour cream if desired.
This sounds and look so delicious!! I have to make this soon…..
Thanks, Brigitte! As much as I love to cook, it is so nice to be able to whip out a delicious meal like this one in just 30 minutes!
Too bad I can’t copy this and try it out.
Hi there. There is a print feature on the recipe. Hope you give it a try!
I love how simple, yet packed with delicious flavours, your recipe is. Over homemade spatzle sounds great. Thanks for sharing!
Thanks for visiting and for the compliment, Nancy! It’s true, often the simplest and quickest meals can give the more complex and time-consuming ones a real run for their money! I enjoy tackling both, but everyone – including myself – appreciates the advantages of quick and simple.
you mention to use soy sauce in the list but i don’t see it in the instructions. when should i add it?
Thanks for catching that, I’ve updated it. Add the soy sauce along with the milk and broth.
OMG, this was amazing! I’m vegan, and this dish would’ve fooled even my skeptical friends and family!
Woohoo, I’m thrilled you enjoyed it so much, Tammy! It’s a personal favorite of mine and is always a hit when I serve it. Thanks for your feedback and hope to see you again!
Since Shawn likes mushrooms so much I thoughe he would like this recipe.
Comments are high and it might be worth the trouble of makinf it. I’m going
To give it a try over German Spaetzell. Got that re ipe from food network.
Any mushroom lover will love this! Serving it over Spätzle is a great idea, too. Here’s my recipe for Homemade German Spätzle – it comes complete with step-by-step photos. Happy cooking!
I have 3 questions!
1. Does this need to use a Dutch Oven, or can something else be used?
2. Should triple the recipe be okay?
3. Will this keep for a few days before serving? (fridge or freezer?)
Thank you!!!
Hi Ariel! No/yes, yes, yes 🙂 You can use any saucepan you have, you can absolutely triple it, and yes it will keep in the fridge for a few days and can be reheated. Happy Cooking!
Are you sure???? Two cups beef broth????? That would make it a soup! (Besides, I think this recipe is identical to yours for Hungarian Mushroom Soup.) I was doing a vegetarian (dairy) version, so I would have used a vegetarian broth, but I eliminated that 2 cups of liquid altogether and it was still too liquid-y when served over your Homemade German Spaetzle. After I boiled it down, it was OK (and tasty), but next time I’ll use 1/2 cup of some sort of milk and no broth. Unless I want soup.
Really? I’m surprised it was as liquidy as you described. Did you omit the flour? To make a sauce the standard ratio is 1 tablespoon of flour per cup of liquid. This uses 4 tablespoons of flour for only 3 cups of liquid and then there are also 12 ounces of mushrooms for bulk. It thickens up perfectly for me every time. Yes, it’s practically identical. I say in the opening line that this is the pasta version of the soup.
No, I made the recipe as directed, except for omitting the 2 cups of broth. I didn’t have any dill, but that would not make any difference (except flavor). I used 8 ounces of white button mushrooms with 4 ounces cremini. Yes, they add bulk, but they also throw off a lot of liquid. That is why I think only 1/2 cup additional liquid (milk) will be adequate for the way I like it. That also provides more solids (vegetables) in a smaller amount of liquid, so it’s a more substantial sauce. It looks like your bottom photo (where the sauce is over noodles) has the vegetables scooped out with only a small amount of corresponding liquid.
Now that I’m comparing the two recipes side-by-side, I see that your soup calls for 2 tablespoons flour for 3 cups liquid, whereas this sauce calls for 4 tablespoons flour for the same liquid.
Perhaps I simply like my sauces of a more substantial texture than you do, with far less liquid.
Perhaps so, rje and no, this isn’t a thick, coagulated type of sauce. It’s a lighter, more delicate one. However, the important thing is that you like it so yes, make whatever adjustments to the thickness based on your personal preference. I appreciate the feedback. Best, Kimberly
This is absolutely wonderful! I gave leftovers a try over steamed basmati rice and it was even more delicious, an interesting texture and avenue to explore…
I’m so glad you enjoyed it, Abdullah, we’re huge fans, too!
This is delicious, so full of flavour!
Also it wasn’t too thin at all, though I did saute the mushrooms a little longer so their liquid was almost all evaporated. Maybe that’s the catch? Anyway, thanks for the recipe! 🙂
Wonderful! I’m so glad you enjoyed it, Marubi, and appreciate the feedback, thank you!
I am back almost two years later to say that this sauce is still the best mushroom sauce I’ve ever made! 🙂 It has definitely become a regular in our house and it always turns out fab without changing a thing (I do the vegetarian version). Served over various things from pasta to mash, my favourite is with polenta (though I do still have to try the spaetzle). Cheers! 🙂
Thank you so much, Marubi! 🙂 We’ve been eating polenta quite frequently lately and that does sound like a heavenly match – I’ll have to try it!