Mushrooms in Mustard Sauce
Mustard and mushrooms meet less often than they deserve to. The mustard’s heat cuts the earthiness of the mushrooms, the vinegar adds a tang, and a pinch of sugar keeps the sauce from turning harsh — sharp, sour and faintly sweet all at once. It is a recognizable Soviet-canteen profile, the sauce that rescued meatless days.
Two technical points carry the dish. The mushrooms are first braised in their own juices until the liquid has fully evaporated, which concentrates their flavor and stops that water from thinning the sauce later. And the flour is sauteed with the onion in oil until genuinely golden — an under-cooked roux leaves a pasty raw-flour taste nothing can mask afterward.
- A pound of button mushrooms (500 g) works, but wild ones — porcini, chanterelles, even rehydrated dried mushrooms plus their soaking liquid — give a far stronger stock, and the whole sauce is built on that 1½ cups of stock.
- The 3% vinegar called for is weaker than the 5% distilled white vinegar standard on US shelves, so use a scant tablespoon, or dilute yours with a little water. Cider vinegar suits mushrooms better than white.
Part of Eastern European cuisine — 68 more recipes in the section.
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Ingredients
Instructions
Braise the mushrooms in their own juices until the liquid evaporates.
In the oil, saute the flour and the finely chopped onion.
Add the mushroom stock, spices, salt, sugar, and vinegar, and simmer the sauce for a while until it thickens.
Combine the braised mushrooms with the sauce and braise together another 3–5 minutes.
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