Creamy mushroom sauce
This creamy mushroom sauce is a ‘must have’ in your fridge. It’s a brilliant sauce for a juicy steak, chicken breast or piece of grilled fish or toss it into a vegetable gratin — I particularly love it with leek and potato
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
15-25g (1/2-1oz) butter
75g (3oz) onion, finely chopped
225g (8oz) mushrooms, sliced (flats have best flavour)
110ml (4fl oz) cream
1 teaspoon freshly-chopped parsley
½ tablespoon freshly-chopped chives (optional)
a squeeze of lemon juice
Salt and pepper
Roux:
110g (4oz) butter
110g (4oz) flour
Method
First make the roux. Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.
Melt the butter in a heavy saucepan until it foams. Add the chopped onions, cover and sweat on a gentle heat for 5-10 minutes or until quite soft but not coloured. Meanwhile cook the sliced mushrooms in a little butter, in a hot frying pan in batches if necessary.
Season each batch with salt, freshly ground pepper and a tiny squeeze of lemon juice. Add the mushrooms to the onions in the saucepan, then add the cream and allow to bubble for a few minutes. Thicken with a little roux to a light coating consistency. Taste and correct the seasoning and add parsley and chives if used.
