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Mushroom Mornay Sauce

Mushroom Mornay Sauce recipe image
This Mushroom Mornay Sauce is a comforting, velvety blend of creamy mushroom soup, sharp Swiss cheese, and nutty Parmesan. It delivers a smooth, luxurious texture that coats every bite, making it an ideal companion for green beans, broccoli, or a classic gratin. The subtle tang of dry mustard balances the richness, while the egg tempering technique ensures a silky finish without curdling. Perfect for weeknight dinners or elegant side dishes, this sauce brings home-style warmth to any table. It&# 226;ÂÂs simple to prepare yet sophisticated enough for special occasions, offering a reliable, delicious way to elevate everyday ingredients.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 325.0
Dietary: Vegetarian
Description
This Mushroom Mornay Sauce is a comforting, velvety blend of creamy mushroom soup, sharp Swiss cheese, and nutty Parmesan. It delivers a smooth, luxurious texture that coats every bite, making it an ideal companion for green beans, broccoli, or a classic gratin. The subtle tang of dry mustard balances the richness, while the egg tempering technique ensures a silky finish without curdling. Perfect for weeknight dinners or elegant side dishes, this sauce brings home-style warmth to any table. It&# 226;ÂÂs simple to prepare yet sophisticated enough for special occasions, offering a reliable, delicious way to elevate everyday ingredients.
Ingredients
  • 1 Can Condensed Cream of Mushroom Soup
  • 3/4 cup Milk
  • 1/4 tsp Dry Mustard
  • 1 large Egg
  • 1/2 cup Shredded Swiss Cheese (2 oz)
  • 1 tbsp Grated Parmesan Cheese
Directions
  1. 1
    In a 1 1/2-quart saucepan, stir the condensed cream of mushroom soup until smooth.
  2. 2
    Stir in the milk and dry mustard until fully combined and smooth.
  3. 3
    Place the saucepan over medium heat and heat the mixture through, stirring occasionally.
  4. 4
    In a small cup, lightly beat the egg.
  5. 5
    Slowly stir a few tablespoons of the hot soup mixture into the beaten egg to temper it.
  6. 6
    Stir the tempered egg mixture back into the saucepan with the soup.
  7. 7
    Reduce heat to low and cook until the mixture thickens slightly, stirring constantly.
  8. 8
    Remove the saucepan from the heat immediately once thickened.
  9. 9
    Stir in the shredded Swiss cheese and grated Parmesan cheese.
  10. 10
    Allow the residual heat to melt the cheeses completely, stirring until smooth.
  11. 11
    Serve immediately over hot cooked vegetables or pasta.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 325.0kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 5.5g28%
Cholesterol 24.0mg8%
Sodium 131.0mg6%
Total Carbohydrate 55.0g19%
Dietary Fiber 0.0g0%
Sugars 52.0g
Protein 7.6g16%

* 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

Do not boil the sauce after adding the egg, as this will cause it to curdle and become grainy.

For best results, add the cheeses off the heat to ensure they melt smoothly without separating.

This sauce is best served fresh. If you need to store leftovers, refrigerate in an airtight container for up to 3 days and reheat gently on low heat, stirring frequently.

You can substitute Gruyère for Swiss cheese for a more complex nutty flavor.

This sauce pairs wonderfully with green beans, broccoli, cauliflower, or asparagus.

Keywords: mornay, mushroom, cheese sauce, swiss cheese, parmesan, vegetarian, comfort food, gratin topping, cream soup, easy sauce, side dish, american classic
Read it online: https://www.chefs-mate.com/recipe/mushroom-mornay-sauce/