Creamy mushroom sauce

Try this recipe for a rich and creamy mushroom sauce, perfect with juicy steak.


15g dried porcini mushrooms
250g portabellini mushrooms
250g mixed mushrooms
250ml cream
2 tablespoons butter
30ml fresh thyme
salt and pepper


Soak the dried mushrooms for five minutes in just enough hot water to cover them. Heat a heavy bottomed sauté pan to medium/high heat then add 1 tablespoon of the butter and half of the fresh sliced mushrooms, allowing them to brown and just start to release some moisture. Remove and set aside, the repeat with the second batch of butter and mushrooms. Add the soaked mushrooms together with the stock they have created into the empty pan and bring to a simmer. Pour in the cream and cook for about 5 minutes until the sauce starts to thicken. Add the sautéd mushrooms back into the sauce to heat through, and serve over a medium rare steak, grilled chicken breast or a steaming baked potato with a glass of Durbanville Hills Rosé.

(Recipe courtesy of Durbanville Hills.)


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