A Mushroom Sauce That Matches Any Dish
From a summer BBQ to a homecooked meal on a wintry day, transform the food on your plate with this mouth-watering mushroom sauce.
Entertaining or eating alone, nothing finishes off a meal like a rich, textured sauce bursting with flavour. Easy to make, and more-ish. Even instant noodles score a gourmet glow up with this recipe.
Whether cooking with gas or an electric stovetop, both achieve the same result.
Just be sure to follow the instructions. A simple and straightforward process, this sauce takes around half an hour to prepare.
- 2 tbsp butter
- 1 1/2 tbsp olive oil
- 250g sliced mushrooms
- 1 crushed garlic clove
- 1 cup beef or chicken stock
- 1 cup thickened cream
- 1/4 cup grated hard cheddar
- 1 tbsp chopped parsley
- Salt and pepper to season
- Heat butter and oil in frying pan at a medium temperature. Add mushrooms, and cook for around 5 minutes until softened, stirring now and again. Stir in the crushed garlic, and cook for 30 seconds. Stir in flour, and let cook for 50 seconds.
- Add the stock, and bring to boil. Once boiled, reduce heat and simmer for five minutes. Stir in the cream and cheese. Let the sauce simmer for around 10 minutes, stirring occasionally, until it begins to thicken. Remove from heat and stir in parsley. Season with salt and pepper. Serve.
Mushroom sauce works wonders with whatever meat you’ve thrown on the barbie in summer, or roasted in winter. Also delicious on fish—crumbed, grilled or fried. Luscious poured on steamed vegetables.
Replace bechamel and white sauces in pasta, gnocchi, lasagne, casseroles or pies with this boosted version. Divine over hot chips on a cold day. You can even spread on crusty toast for an indulgent breakfast treat.
Mix it up
Take a walk on the wild (culinary) side, and experiment with the flavour. While this dish is delectable, everyone has their own ideas. Feel free to tweak the recipe, and create a unique taste sensation.
Below are half a dozen ways to add your personal touch. Try one, or mix a few together for an unforgettable signature sauce:
- When adding the garlic, also add 1/3 cup of dry white wine, stirring till mostly evaporated. Also add 1/3 cup less stock.
- T to tantalise tastebuds, when adding the parsley throw in a pinch of ground cardamom and sprinkle mixed spice.
- If a hint of a sharper flavour sounds appealing, add 1/2 to 1 tsp of Dijon mustard with the cream.
- Still season with salt and pepper, but forgo black pepper and finish with a flourish of white pepper instead.
- Add 2 tbsp brandy with the cream. You should also reduce the amount of stock by 2 tbsp to compensate.
- If you love onions, finely chop half an onion and cook for 3 minutes in the butter and oil before adding mushrooms.