Sauces
French
FrenchCreamy Mushroom Sauce
A rich, creamy mushroom sauce for steak, chicken or pasta, where Basic uses chestnut mushrooms and a stock cube, Better builds a garlic-and-thyme pan sauce, and Ultimate brings wild mushrooms, white wine and a dried porcini stock.
Vegetarian
Gluten-free
Nut-free
Budget version
Sliced chestnut mushrooms simmered with a stock cube and cream for a quick midweek sauce.
Per serving£0.70
Total cost£2.80
Time17 min
Ingredients for 4
- 25 g butter
- 250 g chestnut mushrooms , sliced
- 1 vegetable stock cube , crumbled
- 150 ml boiling water
- 150 ml double cream
- ½ tsp dried mixed herbs
- salt and pepper , to taste
Method
- Melt the butter in a saucepan over medium-high heat and fry the mushrooms for 5-6 minutes until softened and golden.
- Dissolve the stock cube in the boiling water and pour it in with the dried herbs, simmering for 2 minutes.
- Stir in the cream and simmer for 3-4 minutes until thickened.
- Season with salt and pepper and serve.
Equipment
The three ways, side by side
Budget
Sliced chestnut mushrooms simmered with a stock cube and cream for a quick midweek sauce.
Better
A proper pan sauce with garlic, fresh thyme and a splash of stock for deeper flavour.
Ultimate
Wild mushrooms, a porcini-infused stock and white wine for a luxurious, deeply savoury sauce.