A nice creamy mushroom sauce with a little bit of a bite. Great with steak or chicken.
Ingredients
- 400 g mushrooms sliced
- 1 onion diced
- 3 garlic cloves crushed
- 1 chicken stock cube
- 1 tsp salt *to taste
- 1 tsp black peppercorns *to taste
- 1 cup white wine
- 8 drops Worcestershire sauce
- 1 tbs butter
- 300 ml Bulla Cooking Cream
Method
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Step 1Melt butter in a pan on a medium to high heat and sauté garlic and onion until it's a light golden colour.
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Step 2Add in mushrooms and stir until they have softened.
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Step 3Add in white wine, and cook until wine is cooked off.
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Step 4Add Worcestershire sauce and reduce heat to low to medium.
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Step 5Season with the salt and pepper.
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Step 6Sprinkle the stock and stir.
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Step 7Add the cooking cream, reduce heat and simmer for 5-10 minutes, stirring regularly until sauce is desired consistency.
Equipment
- 1 frying pan
Recipe Notes
Use chicken stock cube or 1 heaped teaspoon stock powder.
I have also cooked the same sauce with red wine instead of the white, both are delicious.
If you let it simmer down too far, you can stir through milk to make it runnier again.
Recipe Reviews (16)
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