Prepare a large batch of this thick and robust sauce as needed to serve over a variety of dishes, such as burgers, roasted meats, cooked pasta, meatballs and much more.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|butter||60 mL||1/4 cup|
|canola oil||60 mL||1/4 cup|
|sliced assorted mushrooms (such as button, cremini, oyster, shiitake and portobello)||4 lbs|
|finely chopped onion||250 mL||1 cup|
|minced garlic||15 mL||1 tbsp|
|finely chopped rosemary||15 mL||1 tbsp|
|finely chopped sage||15 mL||1 tbsp|
|finely chopped thyme||15 mL||1 tbsp|
|salt||5 mL||1 tsp|
|pepper||3 mL||1/2 tsp|
|dry white wine||375 mL||1 1/2 cups|
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg)
1 pouch (4 lb)
|35% whipping cream||250 mL||1 cup|
|1. Heat butter and oil in large skillet set over medium-high heat; cook mushrooms for about 10 minutes or until browned and softened. Add onion, garlic, rosemary, sage and thyme; cook for 3 to 5 minutes or until browned. Season with salt and pepper.|
|2. Deglaze pan with white wine; simmer for about 5 minutes or until reduced by half. Stir in soup; simmer for about 10 minutes or until thickened. Add cream and cook until heated through. Let cool completely and refrigerate for up to 5 days.|
- Serving: Heat required amount of sauce in skillet.