Creamy mushroom sauce

Creamy mushroom sauce

By
From
Meat
Makes
1 1/2 cups
Photographer
Dean Cambray

This mushroom sauce has a lighter flavour than the recipe that follows it. I like to serve it with pan-fried chicken breasts, grilled pork chops, or even as a pasta sauce.

Ingredients

Quantity Ingredient
1 cup good-quality chicken stock
50g butter
1/4 small onion, finely diced
1 garlic clove, crushed
400g mixed mushrooms, thinly sliced
white wine
2 tablespoons thyme, chopped
300ml cream
salt
freshly ground black pepper

Method

  1. In a medium saucepan, bring the chicken stock to a boil, then lower the heat and simmer for 5 minutes until reduced by a third.
  2. In another saucepan, melt the butter, then add the onion and garlic. Sweat gently for 5 minutes until soft and translucent. Add the mushrooms to the pan and cook for 2–3 minutes until they soften. Add the wine and simmer for 5 minutes. Add the reduced chicken stock and simmer for another 5 minutes. Finally, stir in the thyme and the cream and simmer for 5 minutes. Season with salt and pepper and serve.
Tags:
Meat
Adrian
Richardson
La
Luna
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