Who uses Campbell’s Condensed Mushroom Cream Soup as a flavor agents, or sauce enhancer?? It does have the power to add a burst of flavor to a dish but it is not some magic elixir that you cannot make and freeze yourself and have ready to use at a moment’s notice.
OR, have you ever made a stew, soup or sauce that felt lacklustre and needed a flavor booster of some kind? This can be frustrating and sometimes it ends up with you adding possibly too much salt to compensate and ruining the dish. A concentrated cube of mushroom cream is a great foil for situations like this and I am going to give you an easy recipe and a handy way to have some on hand – yeh!
Make a big batch of this when you are in the mood to potter in the kitchen or you are trapped there watching something in the oven but have nothing to do besides. It will become a little lifesaver!
These cubes are good thawed and served over steak, lamb or chicken. They make a great filling for little vol-au-vents or a filling for little pastry appetizers. They are a good base for a sauce (just add more cream or stock to the cubes and you have an instant pasta sauce). They be used to boost and bolster the flavor of a stew or soup (just add a cube or two and taste).
Mushroom Cream Stock Cubes (makes 32 large ice-cube-sized cubes)
You will need:
2 tbs unsalted butter
1 sweet or yellow onion – finely chopped
2 cloves garlic – finely chopped
1lb mushrooms (use all different kinds together or one kind – anything will work) – sliced
1 cup (have more on hand) heavy cream
salt and freshly ground black pepper (for seasoning)
optional fresh herbs: 1 tbs freshly chopped parsley, I tsp chopped thyme leaves
1 – Put large saute pan on low to medium heat and add a 1/2 tablespoon of the butter. Add the onions and garlic and cover with lid. Cook for about 10 minutes, stirring frequently. Remove to a plate
2 – Add a tablespoon of the butter and half of the sliced mushrooms. Season with a sprinkle of salt and a few grinds of pepper. Turn heat up to high (or just below) and cook mushrooms until they brown. Remove and add the rest of the butter and mushrooms (remembering to season with salt and pepper), and continue to cook until they are done.
3 – Return the onions and cooked mushrooms back to the pan along with the cream and herbs and let it come to a simmer. Turn off pan and let it cool.
4 – When it is warm or totally cooled, add the mushrooms in batches with a slotted spoon (so as not to fill up your processor with liquid) to your food processor or blender and pulverize to a rough texture. When it is all blended, mix back into the cream and stir to distribute.
5 – When it is cold, spoon into two ice-cube trays and place in the freezer. (I got some of the cheap plastic kind from my supermarket and they worked great). When frozen, pop them out and into freezer bags. They can be stored for up to 6 months in your freezer and used whenever you need them.