Mushroom Sauce


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

Cooking Instructions

  1. 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.
  2. Sprinkle on the flour, mustard and half of the thyme stir through and for 30 seconds, before adding the wine to deglaze the pan.
  3. 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.
  4. Season with salt and pepper.
  5. 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.
  6. Pair with a pasta or steak!  Enjoy


Click here to read our blog on Mushrooms and what makes them so healthy!

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