Magic mushroom sauce

Magic mushroom sauce

From Pasta to Pancakes
Claire Peters

This is so simple yet full of flavour. I use crème fraîche as it’s a healthy alternative to cream, but if you have some cream you can easily use that instead. It’s perfect with pasta and you can whip this up while your pasta is boiling. In 10 minutes you have a filling supper.


Quantity Ingredient
75g butter
1 spring onion, chopped
1 garlic clove, peeled and crushed
75g mushrooms, sliced
1 tablespoon olive oil, (optional)
1-2 tablespoons creme fraiche
1 lemon, quartered
handful chives, chopped, (optional)


  1. Cook your pasta.
  2. Melt the butter in a pan set over a low heat. Add the spring onion and garlic and cook for 5 minutes until they are soft.
  3. Up the heat and add the mushrooms. If they start to look a little dry add a splash of olive oil. When the mushrooms have become soft, add some salt and pepper.
  4. Lower the heat and add the crème fraîche.
  5. Squeeze in some of the juice from the lemon quarters.
  6. Keep tasting the sauce until you’re happy with the amount of lemon juice in it – it should have a citrus kick, but not too much.
  7. Drain the pasta, then serve with the sauce spooned over. Scatter with chives, if you like, and tuck in.

Optional extras:

  • Herbs with this are delicious, so if you have any lying around add them. My first choice would be some chopped chives or coriander.


  • Any leftover sauce can be kept in the fridge until the next day; I wouldn’t recommend any longer as the recipe contains dairy products and these go off quickly. Instead of eating it with pasta again, it would be delicious gently reheated and served on toast or a bagel. Alternatively serve the leftover sauce in a jacket potato – true comfort food.
student cooking
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