This creamy mushroom sauce is rich, luxurious and incredibly quick and easy to make. Perfect for smothering grilled and roast meats or stirred through pasta, it’s also versatile.
1tablespoonlight flavoured extra virgin olive oil(notes 1)
2tablespoonsunsalted butter(1oz / 30g)
250gsmall swiss brown mushrooms (cremini, baby bella), sliced
1small shallot, finely chopped
1large clove garlic, minced
½cupchicken stock (or vegetable stock), low sodium if possible(notes 3)
3teaspoonsWorcestershire sauce
1cupthickened cream (heavy cream)(notes 4)
½teaspooncornflour (US cornstarch), optional
¼teaspoonsalt
¼teaspooncracked black peppernotes
For best results, always weigh ingredients where a weight is provided
Equipment
Chopping board sharp knife
Large skillet or medium saucepan
Wooden spoon
Instructions
Combine oil and butter in skillet over medium heat until the butter melts.
Add mushrooms and shallot and cook, stirring often, until the mushrooms are golden brown 8-10 minutes.
Add garlic and cook for another minute.
Add the stock, Worcestershire sauce and cream and bring to a simmer.
Leave it at a gentle simmer for 2-3 minutes until slightly thickened. You don't want it too thick - it should coat the back of a spoon but still pour easily 5-6 minutes. If you want to thicken it without reducing the cream too much, mix together the cornflour and 2 teaspoons of water, then pour it in as the sauce is simmering, stirring immediately to mix well. It will thicken up quickly.
Stir in the salt and pepper then taste for seasoning - add more to your taste.
Serve immediately or chill in an airtight container to warm up when required.
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Notes
Tablespoons: I use a standard Australian tablespoon equal to 4 teaspoons. Many countries use a 15ml Tbsp so check first.
Make ahead: Sauce can be made and stored in an airtight container in the fridge for up to 3 days. Reheat it in a small saucepan over medium heat or in the microwave for 30-40 seconds on high.
Stock: You can use chicken stock, vegetable stock or beef stock (also known as chicken broth, vegetable broth or beef broth).
Cream: You can use a lighter cooking cream if you like. If using half and half, you will need to add the cornflour.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.