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
Better version
A proper pan sauce with garlic, fresh thyme and a splash of stock for deeper flavour.
Per serving£1.15
Total cost£4.60
Time23 min
Ingredients for 4
- 30 g butter
- 1 shallot , finely chopped
- 2 cloves garlic , finely chopped
- 300 g chestnut mushrooms , sliced
- 2 tsp fresh thyme leaves
- 200 ml fresh vegetable stock
- 180 ml double cream
- 1 tsp Dijon mustard
- salt and pepper , to taste
Method
- Melt the butter in a frying pan over medium-high heat and soften the shallot for 2 minutes.
- Add the mushrooms and fry hard for 6-7 minutes until golden and any liquid has evaporated.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Pour in the stock, scraping the pan, and simmer until reduced by half.
- Lower the heat, stir in the cream and Dijon, and simmer for 3 minutes until glossy. Season 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.