Some sauce recipes have become “classics” known to everyone. For example, experienced cooks learn how to make an Alfredo sauce, a buttery bechamel, and an herbed tomato sauce.
One reason these sauces are classics is their versatility. They can be used in many ways with many different ingredients. For example, bechamel sauce can be used as is over potatoes, or as the basis of a mustard sauce for chicken or a creamy herb sauce for steamed vegetables. Herbed tomato sauce can be served over pasta, grilled meats, or spread on toasted bread as a crostini appetizer.
Once in awhile in my kitchen experiments I happen upon a combination of flavors in proportions that work perfectly together. This week’s recipe was one of those serendipitous results. Local fresh ingredients produced an amazing sauce that could almost have been eaten by itself–beautiful chanterelle mushrooms, rich gouda cheese, rambunctious garlic, sweet and crunchy hazelnuts, thick cream and delicious butter. How to describe the taste? So. Darn. Good.
Originally I prepared it to spoon over a bunless grilled beef burger. As we ate it, I realized it could also be served over pasta, potatoes, or rice. It would work well as the filling for an omelet, or you could add some browned ground beef and Brown Beef Stock to transform it into a creamy winter soup. Its uses are as unlimited as your imagination!
This sauce is destined to become a classic–at least in our household. You heard it here first!
- Prep Time:
- Cook Time:
- Ready In:
- 1 Tbsp butter (Breckinridge Farm, Everson)
- 1 clove garlic, minced (Joe’s Garden, Bellingham)
- 1/2 cup fresh chanterelle mushrooms, thinly sliced (Cascadia Mushrooms, Bellingham)
- 1/2 cup hazelnuts, chopped (Holmquist Hazelnuts Orchards, Lynden)
- 1 cup cream (Twin Brook Creamery, Lynden)
- 1 cup gouda cheese, finely grated (Pleasant Valley Dairy, Ferndale)
Melt butter in small saucepan over medium low heat. Add minced garlic and saute for a minute or two until lightly browned.
Add mushrooms and hazelnuts and continue cooking, stirring frequently, until mushrooms begin to release their liquid, about 5-7 minutes.
Reduce heat to low. Add cream and cheese. Gently continue to heat for about 10-15 minutes while cream thickens and cheese melts completely. Stir frequently.
I served this on a grilled bunless burger the first time I made it. May be served over nearly anything that needs a sauce–meats, pasta, potatoes, etc. Good sides with a burger are Celeriac Slaw and Cilantro Root Mashed Potatoes.
Artisan Wine Gallery, 2072 Granger Way, Lummi Island
BelleWood Acres, 231 Ten Mile Rd., Lynden
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham