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Mushroom/Anchovy Sauce

Mushroom/Anchovy Sauce recipe image
This Mushroom and Anchovy Sauce is a study in contrasts, combining the deep, earthy flavor of saut&# 195;©ed mushrooms with the salty, savory punch of anchovies. The anchovies melt into the sauce, providing a background umami depth rather than a fishy taste, making it a sophisticated addition to any meal. The texture is smooth and luxurious, achieved by pureeing the cooked mushrooms before folding in the aromatics. Perfect for coating pasta, stirring into risotto, or serving over roasted vegetables, this sauce brings restaurant-quality flavor to your home kitchen. It is ideal for weeknight dinners when you want something impressive yet quick to prepare, utilizing pantry staples to create a dish that tastes complex and well-balanced.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 287.2
Dietary: Gluten-free
Description
This Mushroom and Anchovy Sauce is a study in contrasts, combining the deep, earthy flavor of saut&# 195;©ed mushrooms with the salty, savory punch of anchovies. The anchovies melt into the sauce, providing a background umami depth rather than a fishy taste, making it a sophisticated addition to any meal. The texture is smooth and luxurious, achieved by pureeing the cooked mushrooms before folding in the aromatics. Perfect for coating pasta, stirring into risotto, or serving over roasted vegetables, this sauce brings restaurant-quality flavor to your home kitchen. It is ideal for weeknight dinners when you want something impressive yet quick to prepare, utilizing pantry staples to create a dish that tastes complex and well-balanced.
Ingredients
  • 4 quart Water
  • 2 teaspoon Salt
  • 1/2 cup Oil
  • 4 ounce Mushrooms (soaked in warm
Directions
  1. 1
    Chop the mushrooms finely.
  2. 2
    In a saucepan over medium heat, cook the chopped mushrooms with 1 tablespoon of oil and 2 tablespoons of water for 15 minutes, or until very soft.
  3. 3
    Puree the cooked mushrooms in an electric blender or through a food mill until smooth.
  4. 4
    In a frying pan, sauté the minced garlic in the remaining oil until it is just golden in color.
  5. 5
    Add the pureed mushrooms to the pan, remove the pan from the heat, and stir in the pounded anchovies.
  6. 6
    Season with freshly ground pepper to taste and keep warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 287.2kcal
% Daily Value *
Total Fat 30.3g47%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 9755.0mg407%
Total Carbohydrate 3.3g2%
Dietary Fiber 1.0g4%
Sugars 2.0g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prepare whole salted anchovies: Wash off excess salt, then soak them in two changes of water, each lasting about 30 minutes. Grasp the anchovy by the tail and use a knife to gently scrape off the skin. Remove the dorsal fin and tiny bones. Push your thumbnail into the open end opposite the tail and run it against the bone to open the anchovy flat. Loosen and lift away the spine to separate into two boneless fillets. Brush fingertips over fillets to detect and remove any remaining bones. Rinse under cold water and pat dry. Store in a jar covered with olive oil in the refrigerator; they are best within the first week but will last for a month. Freshly prepared anchovies are firmer and less salty than canned varieties.

For best results, use a food mill to ensure the mushroom puree is completely smooth before mixing with the garlic and anchovies.

Keywords: mushroom, anchovy, sauce, garlic, parsley, breadcrumbs, umami, saute, blender, italian, condiment, topping, pepper, olive oil, flavor, rich, savory
Read it online: https://www.chefs-mate.com/recipe/mushroom-anchovy-sauce/