Creamy mushroom sauce


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.

I used Portabellini mushrooms for this mushroom sauce, but brown mushrooms or button mushrooms will work too!

The secret to this sauce is having patience with the onions. Get them to a nice golden colour and you’re good to go!
Creamy mushroom sauce
4 servings
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
- Place a pan on medium heat, caramelize the onions in butter for 20 to 30 minutes.
- Increase the heat, then add the garlic, mixed herbs and mushrooms, and cook for roughly 5 minutes or until the juices evaporate.
- Add the cream, salt and pepper. Let it reduce until it thickens.
- Remove from the heat and serve.

By Christelle Grobler
Christelle is a graphic designer, food photographer, primal health coach student and owner of My Wholesome Life.
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