Mushroom Sauce Recipe
Unbelievable mushroom sauce recipe Quick easy delicious gravy for any dish Elevate meals w this simple mushroom tech Perfect flavor boost
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Sauce
- Cuisine: European
Ingredients
Scale
- 500g mixed mushrooms, such as chestnut, button, and shiitake, sliced
- 2 tbsp olive oil
- 50g butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp plain flour
- 500ml beef stock (or vegetable stock for a vegetarian option)
- 150ml double cream
- 2 tbsp Worcestershire sauce
- 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the mushrooms. Clean them gently with a damp cloth (avoid soaking them in water). Slice them into even pieces, about 5mm thick. This ensures they cook evenly and release their flavour properly.
- Sauté the onions and garlic. Heat the olive oil and butter in a large pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Cook the mushrooms. Add the sliced mushrooms to the pan and cook, stirring occasionally, until they are softened and browned. This usually takes around 8-10 minutes. The mushrooms will release their moisture, so let it evaporate while they cook. This step is key for developing that rich mushroom flavour.
- Make a roux. Sprinkle the flour over the cooked mushrooms and stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly. This creates a roux, which will help thicken the sauce. It’s important to cook out the flour to avoid a floury taste.
- Add the stock. Gradually pour in the beef stock, stirring constantly to avoid any lumps forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Finish the sauce. Stir in the double cream, Worcestershire sauce, and thyme. Season with salt and freshly ground black pepper to taste. Simmer gently for another 2-3 minutes, allowing the flavours to meld together. Be careful not to boil the sauce after adding the cream, as it can split.