This dreamy, creamy mushroom sauce is ridiculously addictive and super simple. It’s a delicious way to add some rich and buttery depth to any roasted proteins, it can glam up a cheaper cut of steak, and it’s total luxury mixed in with some pasta.
Great, wild mushrooms will result in a great, wildly delicious sauce (cremini/swiss brown mushrooms are great, as a portobellos). Any regular cup mushrooms will do the trick- jazz it up with some dried porcini, or add a drizzle of truffle oil to the final product to really knock some socks off. I’ve added white flour for added thickness, but you can skip this step or substitute with arrowroot powder if preferred.
You’ve been warned; this sauce tastes like crack. Proceed with caution.
Dreamy Creamy Mushroom Sauce
- 2 tsp butter
- 300 grams mixed mushrooms- swiss brown, portobello or any cup mushrooms- cleaned and thinly sliced
- 1 tbsp dried porcini
- 2 cloves garlic- minced
- 1 tbsp white flour
- 65 ml dry white wine
- 125 ml vegetable stock
- 2 tbsp lemon juice
- 1 tbsp Worcester sauce
- 2 tsp fresh thyme
- 250 ml full fat cream
- Heat a large pan on medium-high heat and add the butter
- Add the sliced mushrooms once the pan is hot. Season with salt, and let the mushrooms sweat; once liquid starts to be released, add the dried porcini, minced garlic and white flour. Lower the heat to medium and stir the mushrooms to coat the flour evenly. Cook until most of the liquid has reduced
- Add the white wine and let the mixture simmer, until it no longer smells of alcohol
- Add the vegetable stock, lemon juice and Worcester sauce, bring to a gentle simmer
- Add the fresh thyme and cream and stir. Simmer until the sauce has thickened
- Remove from heat, season with freshly ground pepper and serve