Creamy Mushroom Sauce
Sauces can really make or break a dish. You can depth and flavour even to the simplest of ingredients. This mushroom sauce, is packed with loads of flavour. You won’t use any other recipe again.
Frequently Asked Questions:
What mushrooms can I use for this recipe?
I usually use white button mushrooms for this recipe, but depending on what’s available you can use any kind of mushrooms.
I want to make this a vegetarian dish, can I use vegetable stock instead of chicken stock?
Yes, use either chicken or vegetable stock. If you have neither, go for beef stock. Just remember, beef has a stronger flavour, so maybe use a little less.
What can I serve this mushroom sauce with?
You can use this sauce with:
Preparation Time 10 minutes
Cook Time 20 minutes
200 grams white button mushrooms
2 tablespoons oil
1 tablespoon garlic- minced
1 small red onion- finely chopped
1 tablespoon butter
1 cup chicken/ vegetable stock
1/3 cup heavy cream
1 teaspoon dried oregano
Bunch of coriander- chopped
Salt and pepper- to taste
Cut the mushrooms in thick slices.
Place the onion and garlic in the oil. Sauce for 3-4 minutes on low heat until softened. Once softened, add the butter.
Melt the butter and mix it through. Add the mushrooms and sauté on a high heat for 10 minutes until well browned and caramelised. The caramelisation adds flavour.
Add the stock and deglaze the pan. Scrape down the sides of the pan and mix it through. Add a little salt and pepper. We can add more seasoning later.
Add the oregano and coriander. Mix it well, then cover and simmer on a low heat for 10 minutes.
Add the heavy cream and mix it through. Cook it for a further 2 minutes then adjust the seasoning. Serve immediately.