A good mushroom sauce can work with anything and the trick is to be able to knock it up in minutes on the back of already cooking something like a steak, piece of lamb or even for a simple pasta. Mushrooms are hugely nutritious and provide a lot of flavour and texture to food. The addition of a drop of wine and mustard to the sauce really elevates the flavours to more than just a creamy mushroom sauce.
- 1 tbsp Olive oil + 1 x knob of butter
- 300 g Mushrooms
- 2 Garlic cloves
- 1 tbsp plain flour
- 1 tsp English mustard or Dijon if you prefer
- 2 tsp Thyme, fresh
- 100 ml white wine.
- 100 ml milk
- Salt and pepper to taste
- 150 ml double cream
- Parsley to garnish – optional
- Fry the mushrooms in the oil and butter on a high heat until the water has evaporated. Half way through add the finely chopped garlic and cook until the mushrooms are golden in colour.
- Sprinkle on the flour, mustard and half of the thyme stir through and for 30 seconds, before adding the wine to deglaze the pan.
- Cook for a minute on a medium heat to allow the wine to be absorbed then add the milk and cream. Cook on a medium heat to allow the sauce to thicken.
- Season with salt and pepper.
- When the sauce is to the consistency that you like, remove from the heat and garnish with the remaining thyme and perhaps a little finely chopped parsley if you like.
- Pair with a pasta or steak! Enjoy 😊