Mushroom Sauce

Mushroom sauce © kvalifood.com

Mushroom sauce is a quick weeknight sauce made from mushrooms cooked in a roux-thickened stock with optional crème fraîche. It goes with steaks, meatballs, pork chops, and other meat dishes — and is ready in ten minutes.

Ingredients

Yields 4 servings

  • 250 g mushrooms, sliced
  • 2 tbsp plain flour
  • 350 ml stock
  • 50–100 ml crème fraîche 18%, optional
  • salt
  • pepper

Directions

Make the sauce

Whisk the flour with 100 ml (½ cup) of cold stock until smooth. Pour into a heavy-based saucepan and add the remaining stock. Bring to a simmer, whisking constantly.

Add the mushrooms

Add the sliced mushrooms. Cook the sauce for 5 minutes. Stir in the crème fraîche if using and cook for 3 minutes more. Season with salt and pepper.

Serving

Serve with steaks, meatballs, pork chops, or pan-fried fish fillets.

Notes

  • Always make the slurry with cold stock — this prevents lumps.
  • Crème fraîche gives a rounder flavour, but can be left out for a lighter sauce.
  • A small splash of white wine added before the stock gives a more refined flavour.
  • Mix regular mushrooms with other varieties (chanterelles, oyster mushrooms) for a more complex mushroom sauce.
  • The sauce can be kept warm in a bain-marie for up to 30 minutes.