The first time that I made mushroom sauce it turned out pale and somewhat bland. Since then I have made it too many times to count and become kind of a mushroom connoisseur if I can say so myself. There are a couple of tips and tricks that I have figured out along the way and am dying to share with all of you. This sauce is really so easy that any beginner can make it with ease. So here goes:-
- Do NOT salt the mushrooms at the beginning of the cook. If you do that then they leach out water and boil instead of frying.
- Make sure that you do not overcrowd the pan with the mushrooms.
- Fry them till they attain a gorgeous deep brown tone. Don't be shy!
- Mushrooms love a slight hit of chilli. So I have added some chilli flakes to the recipe. I think adding a few drops of tobasco just before tucking in really adds a lot of flavour to the sauce.
- I haven't added any salt to this recipe because the stock cube is a bit salty so it wasn't required. Please check and adjust the seasoning according to your preference.
- Adding white wine is totally optional but I would highly recommend it.
Did I fail to mention that one serving is less than 100 calories? To be honest once you give it a try, the ease and deliciousness of this creamy sauce will guarantee it becoming a favourite at your household!
An extremely delicious creamy mushroom sauce without any dairy. Perfect over chicken, fish or pasta.
Warm the olive oil with butter in a saucepan over a medium heat. Throw in the onions, garlic and chilli flakes.
Once the onions have browned, add in the thyme and mushrooms. Make sure that you do not add salt at this stage. Fry the mushrooms till you get a lovely deep brown colour.
OPTIONAL - Pour in the white wine and wait till the alcohol bubbles away and it becomes a sticky syrup.
While the white wine is cooking away, dissolve the stock cube in a cup of hot water. Pour the stock liquid into the mushrooms and simmer for a few minutes.
Remove around 2 tablespoons of the mushrooms along with some of the liquid into a blender. Blend till a smooth paste is formed.
Pour the blended mushrooms back into the sauce. Simmer for another minute or two till the sauce slightly thickens. Taste for salt and add if required along with pepper. Your sauce is now ready!
Ingredients
Directions
Warm the olive oil with butter in a saucepan over a medium heat. Throw in the onions, garlic and chilli flakes.
Once the onions have browned, add in the thyme and mushrooms. Make sure that you do not add salt at this stage. Fry the mushrooms till you get a lovely deep brown colour.
OPTIONAL - Pour in the white wine and wait till the alcohol bubbles away and it becomes a sticky syrup.
While the white wine is cooking away, dissolve the stock cube in a cup of hot water. Pour the stock liquid into the mushrooms and simmer for a few minutes.
Remove around 2 tablespoons of the mushrooms along with some of the liquid into a blender. Blend till a smooth paste is formed.
Pour the blended mushrooms back into the sauce. Simmer for another minute or two till the sauce slightly thickens. Taste for salt and add if required along with pepper. Your sauce is now ready!
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