Mushrooms Recipe

Best Ever Mushroom Sauce

April 13, 2016

Best Ever Mushroom Sauce 0 5 0

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  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 2 1/2 Cups


30 g butter

2 tbsp olive oil

1 large brown onion, finely chopped

200 g cup mushrooms, trimmed, quartered

200 g Swiss brown mushrooms, trimmed, quartered

2 tbsp plain flour

1 1/2 cups beef stock

2/3 cup thickened cream

1 tsp Dijon mustard

2 tbsp chopped flat-leaf parsley


1Heat butter and oil together in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms. Cook, stirring occasionally for 5 minutes, or until softened. Sprinkle over flour. Cook, stirring for 1 minute.

2Add stock, stirring constantly. Bring to boil. Simmer, uncovered over a medium-low heat, for 5 minutes. Stir in cream and mustard. Simmer, stirring occasionally, for a further 8-10 minutes, or until thickened slightly. Stir in parsley. Season. Serve

Ten great ways to serve mushroom sauce:

1Over pan-seared beef steak

2Over jacket-baked potatoes

3Add to cooked pasta with a handful chopped flat leaf parsley and grated pecorino

4Serve over chicken or veal schnitzel

5Spoon into centre of cooked omelette, fold over to cover the sauce then topped with diced tomato and finely chopped green onions

6Use as the creamy layer when making a lasagne

7Thinly slice chicken breast fillet and sauté until golden. Add mushroom sauce and serve over mashed potato or couscous.

8Add shredded barbecue chicken. Spoon into ramekins and top with puff pastry lid. Bake until golden for quick and easy pies.

9Add sauce to your regular Bolognese mixture, serve over large cooked shell pasta.

10Serve over barbecue beef, chicken or fish skewers.

Tip: Mushroom sauce will last for up to two days, stored in an airtight container in the fridge.