Creamy mushroom sauce (169 calories per serve)


My favourite sauce to pair with my steak is a pepper sauce but occasionally, I opt for a creamy mushroom sauce. I made it for my mother-in-law the other day and she loved it so much that she asked for the recipe. So here I am madly typing away (before I forget!) so that she can make some for later.

Although it’s a great sauce for steak, it might also be useful for chicken and mushroom pies if you want to give that a go. My father-in-law recently got a pie maker and has been itching to try it. I’ll post an update once I’ve tried it.

Serves 6

Prep time 15 mins
Cook time 15 mins

Ingredients
50g butter
1/2 onion, minced
150g mushrooms (mince 50g and slice the remaining 100g)
120ml dry white wine
50ml water
120ml thickened cream
1 vegetable stock cube
20g plain flour
Salt and pepper to taste (approx. 1/2 tsp)

Melt the butter in a pan and sautee the onion and mushroom until softened. Stir in the dry white wine and let it simmer for a few minutes.

Meanwhile, I pre-cook the sliced mushrooms by microwaving it in a bowl with 50ml water. It doesn’t take long to cook – just 1 minute or so and it releases its juices out.

Add the sliced mushrooms, thickened cream and vegetable stock cube and let it simmer for a few minutes.

Gradually add in the flour, mixing vigorously so the sauce does not get lumps of flour in it. Let it thicken to desired consistency (to coat a spoon), season with salt and pepper and serve with your steak of choice.

Thermomix Adaptation (TM6)

Ingredients
50g butter
1/2 onion
150g mushrooms, sliced
120ml dry white wine
50ml water
120ml thickened cream
1 vegetable stock cube
20g plain flour
Salt and pepper to taste (approx. 1/2 tsp)

Place the onion and mushroom in mixing bowl and chop 20 sec / speed 5. Scrape down sides of mixing bowl.

Add the butter and sautee for 3 min / Varoma / stirring speed. Add the white wine and sautee for a further 3 min / Varoma / stirring speed.

Meanwhile, pre-cook the sliced mushrooms by microwaving it in a bowl with 50ml water. It doesn’t take long to cook – just 1 minute or so and it releases its juices out.

Add the sliced mushrooms, thickened cream, vegetable stock cube and flour and start Thicken / 100C (TM6 only).

Season with salt and pepper and serve with your steak of choice.

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