Mushroom sauce recipes
Ingredients
- 500g Mushrooms
- 50g Butter
- 15g Cracked Black Pepper
- 5g Knorr Arrowmat
- 250ml Milk
Method
- 1. Prepare the mushrooms depending on how chunky you want the sauce. I prefer to use small to medium size mushrooms that are open. Button mushrooms are fine but I find there is a much better flavour and aroma from the open ones. Slice the mushrooms thickly.
- 2. Very gentle heat butter in a saucepan, once the butter is melted add
- the cracked pepper and on a very low heat, gently cook the pepper for one minute.
- 3. Add the mushrooms, and the Arrowmat stirring into the melted butter
- until well coated. Keep stirring gently until the mushrooms shrink and are
- now simmering in their own liquid. Reduce the mushroom stock, then add
- the milk a little at a time.
- 4. Reduce the the sauce to your desired consistency and serve.
Ingredients
- 10-12 mushrooms
- 4-5 tbsp stock
- approx 50-100ml double cream
- salt and plenty of pepper
Method
- Slice or chop mushrooms, fry in small frying pan or pot till soft.
- Add stock, salt and pepper.
- Just before serving add cream.
- Very good with steaks and over chicken breasts.
Susan H has contributed to these popular cooking recipes:
2 Comments
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Michele H Wed Oct 28 2009 • Reply
Dear Wil,
I would not recommend you make itdays before and store it as cream reheated tends to seperate. It is very quick to make and really is superb prepared just before serving. What you can do it make it a few hours before hand and keep it one side. Warm carefully on low heat before serving so as not to burn(stir occassionally on heating) Heating from cooled temp will work but not refrigerated or stored....this will work.Enjoy
Ingredients
- 90g Butter
- 2 tablespoons Lemon Juice (fresh)
- 45g Green peppercorns (drained)
- 3 Egg yolks
- 125ml Cream
- 60ml Sour cream
- 1 tablespoon French mustard
- 125g Mushroms
Method
- 1. Fry off 125g of buton mushroms in a blob of butter and set aside.
- 2. Place butter, juice, peppercorns and finally mushroms in a pan, stir over heat until butter is melted.
- 3. Remove from heat.
- 4. Whisk in the remaining ingrediants over low heat, without boiling, untill sauce thickens.
- 5. Gently spoon over the meat.
1 Comments
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Add commentKenny Fri Aug 5 2011 • Reply
Hi - this mushroom sauce sound great and very easy to make. I do love musheroom sauce with a good steak and a nice glass of merlot. BTW have a look at my musheroom sauce - or my sisters creation really - Musheroom sauce a la Kenny - it is a little more complex than yours but Daniel may like to give it a try - although I'm sure he wil prefer his mum's sauce - all the best - Kenny