CookEat Recipe
Roasted Mushroom and Courgette Cream Sauce
Roasted vegetables are blended with thick crème fraîche, Dijon mustard and measured citrus. The result is a cool, spoonable sauce for vegetables or cooked dishes.
Method
Steps
Step 1
Allow 20 minutes active work, 30–35 minutes roasting, 2–3 minutes pan evaporation, 15 minutes cooling and 30 minutes chilling. Heat a conventional oven to 200°C. Line a large metal roasting tray with baking paper.
Step 2
Clean 180 g white button mushrooms and cut into quarters. Peel and trim the courgette; weigh 180 g flesh and dice to 1 cm. Toss both with all 15 ml olive oil and spread in one layer with space between the pieces.
Step 3
Roast for 25 minutes, turn, then continue 5–10 minutes until the vegetables are tender and surface moisture has evaporated. Transfer them to a frying pan with the 20 ml water; stir over medium heat for 2–3 minutes until the water evaporates and no puddle remains.
Step 4
Spread on a plate and let cool for 15 minutes. Measure 10 g strained lemon juice for the lemon quantity. Use 150 g thick full-fat crème fraîche, about 30% fat, not pouring cream.
Step 5
Blend the cooled vegetables, crème fraîche, Dijon mustard, lemon juice and all 5 ml red wine vinegar until smooth, scraping the bowl as necessary. The sauce should hold a soft spoon trail; do not dilute it with additional water.
Step 6
Transfer to a covered shallow container and chill at 4°C or below for 30 minutes before serving. Expect about 320–360 g, or eight small sauce portions. Keep refrigerated and use within 2 days; this is not a shelf-stable preserve.
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