If you’re looking for a versatile mushroom sauce, then look no further. Serve it on homemade beef burger patties, drizzle over chicken or steak, eat it with cabbage noodles – the possibilities are endless.

The trick here is to be patient and caramelize the onions slowly. Stir it often to prevent it from burning. The onions add sweetness and a rich flavour to the mushroom sauce.

The secret to this sauce is having patience with the onions. Get them to a nice golden colour and you’re good to go!

Ingredients

• 3 tablespoons butter

• 2 onions, chopped finely

• 2 cloves garlic, crushed

• 5ml mixed herbs

• 250g brown mushrooms, sliced thinly

• 250ml cream 

• 5ml sea salt, or to taste

• Freshly ground black pepper, to taste

Method

1. Place a pan on medium heat, caramelize the onions in butter for 20 to 30 minutes. 
2. Increase the heat, then add the garlic, mixed herbs and mushrooms, and cook for roughly 5 minutes or until the juices evaporate.
3. Add the cream, salt and pepper. Let it reduce until it thickens.
4. Remove from the heat and serve.