Mushroom Sauce Recipe

Cup or button mushrooms are ideal for mushroom sauce as they tend to have a milder flavour than field mushrooms and create an attractively coloured sauce.

The secret with this sauce is to brown the mushrooms with butter (butter has a lower burning point than oil or margarine and browns food much better). The pan is heated to a very high temperature and the butter added, immediately followed by a single layer of mushrooms. These are allowed to sear on the high heat for several minutes and then turned once to allow the other side to colour. This browning infuses the sauce with a rich flavour and deep colour.

mushroom sauce

4 cups of mushrooms, sliced crossways into 5mm thick crescents.

1 tablespoon of butter

juice of half a lemon

2 small cloves of garlic, finely minced

1 teaspoon of Dijon or French mustard

2 teaspoons of tomato paste

1/4 cup of dry white wine

1 1/2 cups of chicken stock

1 tablespoon parsley, finely chopped

1/2 teaspoon of crushed black pepper

pinch of salt

2 teaspoons corn flour

1 tablespoon fresh cream (optional)


Heat a heavy based pan to 'very hot and' brown the sliced mushrooms and butter in the manner described in the introduction - ie: a single layer at a time.

Once all the batches of mushrooms have been browned, reduce the heat to medium and return all the mushrooms to the pan.

Squeeze the juice of the half lemon over the mushrooms and add the garlic, mustard and tomato paste and gently stir fry for 5 minutes.

Pour the wine over and cook until it has nearly completely reduced (virtually evaporated).

Add the chicken stock, pepper, parsley and a pinch of salt and simmer for 20 minutes. This stage of cooking is about infusing the liquid with the flavour of the mushrooms.

Mix the cornflour with a 1/4 cup of water and add to the sauce, mixing thoroughly. The heat can be increased a little to facilitate the cooking of the flour and thickening of the sauce.

This last process should take about 5 minutes. We need to ensure the cornflour cooks properly and the sauce doesn't have a 'floury taste'.

If you decide to add the cream, swirl it through the sauce at the last minute and serve the sauce over your favourite meat or vegetable.

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