How to make mushroom sauce including a simple recipe.
Mushroom sauce is an extremely versatile sauce and can be served with a number of dishes. It can be poured over freshly cooked pasta, served as an accompaniment to chicken or steak or even spread onto toasted fresh crusty bread and served as a starter.
Any type of mushroom can be used to make the sauce, including button or cup mushrooms, wild mushrooms or a mixture. Before chopping the mushrooms, they should be wiped clean with a damp piece of kitchen towel and the stalks should be removed. Never wash mushrooms, as much of the flavour is lost in the process.
Mushroom sauce can be made by adding sautéed mushrooms to a white or Béchamel sauce made from milk or cream or it can be made from a chicken or beef stock.
Any type of mushroom can be used to make the sauce, including button or cup mushrooms, wild mushrooms or a mixture. Before chopping the mushrooms, they should be wiped clean with a damp piece of kitchen towel and the stalks should be removed. Never wash mushrooms, as much of the flavour is lost in the process.
Mushroom sauce can be made by adding sautéed mushrooms to a white or Béchamel sauce made from milk or cream or it can be made from a chicken or beef stock.
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The mushrooms may be finely chopped, thinly sliced or cut into chunks depending on preference and for a smooth and creamy sauce it can be passed through an electric blender.
Other ingredients that may be added to a mushroom sauce to give it that extra something special are white wine, garlic, Worcestershire sauce or crème fraiche.
For a simple mushroom sauce, cook 8 oz (225 g) of sliced mushrooms in 1 oz (30 g) of butter and add it to Béchamel sauce (see our article on Bechamel sauce), season and serve.
Below is a simple but classic recipe for mushroom sauce, followed by links to two other variations.
Other ingredients that may be added to a mushroom sauce to give it that extra something special are white wine, garlic, Worcestershire sauce or crème fraiche.
For a simple mushroom sauce, cook 8 oz (225 g) of sliced mushrooms in 1 oz (30 g) of butter and add it to Béchamel sauce (see our article on Bechamel sauce), season and serve.
Below is a simple but classic recipe for mushroom sauce, followed by links to two other variations.
Simple mushroom sauce
Simple mushroom sauce
Recipe description
This is a very simple and basic recipe for mushroom sauce that contains only a few ingredients. Mushrooms are sliced and fried in butter and olive oil, a roux is made from butter and flour, milk is added and the sauce is cooked until it thickens. Serve with steak, pasta or on the side of your favourite dish. Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Recipe instructions
- Heat a little olive oil and melt the butter in a saucepan.
- Add the mushrooms and sauté until they are soft and dark in colour.
- Remove the pan from the heat and set aside.
- Add the flour and pour in the milk.
- Mix the ingredients together with a wooden spoon.
- Return the pan to a medium heat and cook the sauce, stirring constantly until it thickens.
- Season with salt and pepper and cook for 5 - 8 minutes.
- Garnish with the chopped parsley.
- Serve hot.
For other ideas on how to make a tasty mushroom sauce, read and try out some of the following recipes.
This recipe is for a creamy, mushroom sauce that is flavoured with white wine, onion, garlic and thyme. Crème fraiche is used instead of cream, which is better for the waistline!
In this recipe you can use mushrooms of your choice, ensuring that they are finely chopped. The sauce is flavoured with white wine, shallots, cream, garlic and nutmeg.
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