Ahi topped with mushrooms in mornay
Ahi topped with mushrooms in mornay

Mushrooms in mornay

Posted by westong on Oct 13, 2011

This sauce was birthed out of a friday night "Steak Night"gathering of friends. I have been making it for about 12 years as an accompaniment to steaks, tri-tip, etc. This is not a true Mornay but more of a adaptation of a Mornay. Still today when this group friends get together, we try to always have these mushrooms on hand.




· 1 pound mushrooms chopped about a 3/8 inch (they will shrink).

· 500 ml. heavy cream (heavy is the best but you can use half and half as well to be more healthy).

· 1 Tablespoon olive oil (or vegetable oil)

· ¼ cup red wine (optional)

· 2 Tablespoons flour

· 2 Tablespoons vegetable oil

· 2-3 cloves garlic chopped fine (or teaspoon of garlic powder -Don’t use garlic salt)

· 1/3 teaspoon (or more) each of your favorite Italian spices or Italian seasoning (I like basil, oregano, thyme, marjoram).

· ¼ cup chopped green onions

· 2-3 tablespoons of Parmesan cheese

· Salt and pepper to taste

· (Optional) Garlic bread… it is good for dipping.


1. Heat a medium to large sauté pan on stove-top to med/med-high

2. In a small dish, mix flour and oil to make a "fake rue" (you can also make and add an authentic rue). It should be the thickness of craft glue. Set aside.

3. Add oil to pan and throw mushrooms in, stirring and tossing every few seconds to attain color on all sides.

4. After a minute stir the optional wine in.

5. When the mushrooms are just lightly browned stir in chopped garlic and quickly remove from heat for 10 seconds then pour in the cream. Return to heat and reduce heat to medium low.

6. Let cook for about 3 minutes or until there is a light bubbling. Don’t let it bubble a lot or the cream will burn. Reduce heat if needed.

7. When bubbling lightly, vigorously stir in rue.
IMPORTANT: Pour rue in a very small stream while stirring constantly it must be incorporated so it won’t clump. (A whisk works good for this.) You may not have to use all of the rue. Use as much as you need to get it to start thickening.

8. When the rue is incorporated, let cook and bubble for 3-4 minutes. The sauce should thicken at this point. It should be pourable though. If it thickens to much pour very small amounts of milk while stirring constantly till it thins a little.

9. Stir in Italian spices

10. At the very end stir in the green onions and Parmesan.

11. Dip a spoon to taste and see if you need to add salt or pepper…add as needed.

12. Serve immediately. Cover if you need to let it sit for a time, you can stir in a bit of warm milk if the sitting causes the sauce to thicken.



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AmaT (not verified)  |  Thu, 2011-10-13 11:45

Oh, man this sounds and looks delicious. Bring some over anytime :-)

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Mary (not verified)  |  Mon, 2011-10-17 10:39

This one's a keeper !!!

Can't wait to try it.