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
Contains alcohol
Ultimate version
Wild mushrooms, a porcini-infused stock and white wine for a luxurious, deeply savoury sauce.
Per serving£2.38
Total cost£9.50
Time37 min
Ingredients for 4
- 15 g dried porcini mushrooms
- 250 ml boiling water , for soaking
- 40 g butter
- 1 banana shallot , finely chopped
- 2 cloves garlic , finely chopped
- 350 g mixed wild mushrooms , torn
- 100 ml dry white wine
- 200 ml double cream
- 1 tbsp fresh tarragon , chopped
- flaky sea salt and black pepper , to taste
Method
- Soak the porcini in the boiling water for 15 minutes, then lift out, chop, and reserve the strained soaking liquor.
- Melt the butter in a large pan over medium-high heat and sweat the shallot for 3 minutes until soft.
- Add the wild mushrooms and chopped porcini and fry for 7-8 minutes until deeply golden, then stir in the garlic for 1 minute.
- Pour in the white wine and bubble until almost evaporated, then add the reserved porcini liquor and reduce by half.
- Lower the heat, stir in the cream and tarragon, and simmer for 4 minutes until rich and coating.
- Season with flaky salt and black pepper and serve over steak, chicken or fresh pappardelle.
Equipment
- large frying pan
- sieve
- wooden spoon
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.