Best Ever Mushroom Sauce

  • Serves: 212
  • Cooks In: 30 minutes
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Ingredients

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
1.50 beef stock
0.67 cup thickened cream
1 tsp Dijon mustard
2 tbsp chopped flat-leaf parsley

Method

1

Heat 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.

2

Add 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:
3

Over pan-seared beef steak

4

Over jacket-baked potatoes

5

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

6

Serve over chicken or veal schnitzel

7

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

8

Use as the creamy layer when making a lasagne

9

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

10

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

11

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

12

Serve over barbecue beef, chicken or fish skewers.

Ingredients

 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
 1.50 beef stock
 0.67 cup thickened cream
 1 tsp Dijon mustard
 2 tbsp chopped flat-leaf parsley

Directions

1

Heat 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.

2

Add 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:
3

Over pan-seared beef steak

4

Over jacket-baked potatoes

5

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

6

Serve over chicken or veal schnitzel

7

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

8

Use as the creamy layer when making a lasagne

9

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

10

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

11

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

12

Serve over barbecue beef, chicken or fish skewers.

Best Ever Mushroom Sauce

Tags:

 Sauce

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