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Mushroom Sauce

Yields4 ServingsCook Time20 mins

 2 tbs olive oil
 400g Swiss brown mushrooms, diced
 100g fresh shiitake mushrooms, sliced
 1 tbs balsamic vinegar
 1 cup beef or chicken stock
 2 tsp cornflour
 1 tsp brown sugar
 1 dried bay leaf

Heat the oil in a saucepan over high heat. Add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender. Stir in the vinegar and cook for 1 minute.


Combine 1 tablespoon of the stock with the cornflour and sugar in a small bowl. Stir until smooth. Stir cornflour mixture into the remaining stock then stir into the mushrooms. Add the bay leaf. Bring to the boil, stirring often.


Reduce the heat to medium. Cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove the bay leaf. Taste and season with salt and pepper.


Serve mushroom sauce with barbecued steak, chicken or sausages.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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