Mushroom compote (cream mushroom base)
Mushroom compote is a cream mushroom base that can be used in 100s of dishes. It's great on meat or fish, on a baked potato, in a pasta sauce, on an omelete and even on its own as a side. Make some extra as a gift for friends and family!
- double handful (around 2 cups) of minced or sliced mushrooms
- 2 oz rum
- 1 tablespoon olive oil
- 3 cloves garlic
- small handful (around half a cup) minced leeks
- (some people like to add a tiny bit of celery -- say 1/4 cup)
- dash of salt
- 1/3 cup water
- 1/4 cup milk
- 2 tbsp sour cream
- meat or fish - optional
- Put the mushrooms in a non-metal bowl with the rum, and allow to macerate for at least 1/2 hour. Stir to turn over every 10-15 minutes.
- Heat olive oil in a large saucepan.
- Brown garlic, add leeks (and celery if using) for 3 minutes over low-med heat
- Add mushrooms, brown for a further 3 minutes.
- Add salt and water - allow to simmer covered until mushrooms are reduced (about 10 minute)
- Remove cover and increase heat to medium
- Add milk and sour cream to thicken. Simmer for another 4-5 minutes.
If you are cooking with chicken, pork or beef, brown meat first in olive oil and remove -- add when adding water and reducing mushrooms. Check that meat is close to done before removing cover + continue recipe as above.
If cooking with fish, add fish when mushrooms are reduced, or fish will overcook.
If using pre-made compote, add to meat in the last 4-5 minutes of cooking.
As always, feel free to get creative with the recipe! We've substituted the rum with a dry wine, added some parmesan and thyme (was delicious in pasta).
Here's an example of using mushroom compote on baked fish:
- Make compote as above (can be done beforehand)
- Preheat oven to 350F/175C
- Place fish in ovenproof dish
- Cover liberally with compote
- Bake for 15-20 minutes
- Let stand 4-5 minutes