Aug 21, 2018

Mushrooms with Tomato Cream Sauce

Some kind of thickening agent needs to be used to finish the tomato cream sauce in this recipe. Instead of a more western approach by making a roux first, which usually yields a denser touch, a simpler also gentler way of using corn starch plus water mixture came to the picture. 

Mushrooms with tomato cream sauce -


  • 4 kinds assorted mushrooms (if using Japanese mushrooms, about 6 packs)
  • 6 garlic cloves
  • 1 can diced tomatoes
  • 1 small bundle flat leaf parsley or cilantro
  • 1/2 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon tomato paste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • Some corn starch and water mixture


Clean the mushrooms first and pat dry if any water remains. Try to use mushrooms with similar shapes, otherwise tear the mushrooms into similar sizes before cooking.

Peel and finely chop the garlic cloves. Finely chop the parsley or cilantro. Drain the tomatoes.

Add the butter to the pan and turn to medium high heat. While the butter melts, add in some salt and pepper along with chopped garlic. Cook till aromatic and the butter fully melts away.

Transfer all mushrooms over and give it a quick stir, about 30 seconds. Add in drained tomatoes and tomato paste. Bring to a boil then lower the heat to keep it simmering. Once the juice reduced a little, pour in heavy whipping cream along with nutmeg. Mix in chopped parsley or cilantro.

Lastly, add in some corn starch and water mixture, about 1:2 ratio. Gently stir the mushrooms at the same time to prevent lumps. Thicken the sauce till desired texture. If uncertain, just pour in the mixture a little at a time. Remember, you can always add more but it'll be hard to revert back.

Garnish with more chopped parsley or cilantro if desired.

Other creamy recipes:

No comments:

Post a Comment