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-> Kugels and Side Dishes
mommi
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 Mon, Jul 07 2014, 2:43 pm
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I made never-fail mushroom sauce for a simcha. what do I do if the texture is too watery? also added some paprika but looks too reddish instead of nice brown mushroom color anything I can do about it???
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FranticFrummie
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Mon, Jul 07 2014, 2:52 pm
Easy fix! Take a teaspoon of corn starch, and mix it with enough water just to make it not lumpy. Stir it into the cold sauce, and then bring to a boil. Take it off the heat, and the starch will thicken it right up. Don't use flour, because it will have that "raw flour" taste and might be lumpy.
For the color, taste the sauce and see if it could use some more salt. If so, add a bit of soy sauce and keep tasting to make sure that you don't over salt it. That should add a nice toasty color. If you have Bragg's Aminos around, that is even better (we like it better than soy sauce, and it's healthier. I think it has a richer flavor.)
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