Creamy Mushroom Sauce Recipe
This mushroom sauce is creamy and indulgent, perfect for pouring over a juicy steak or stirred through freshly cooked pasta.
Servings: 4
Calories: 344kcal
Ingredients
- 1 tbsp butter
- 2 tbsp olive oil
- 400 g fresh mushroom sliced
- 1 tablespoon fresh rosemary can be replaced with fresh thyme
- 230 ml cream
- 230 ml milk
- 3 tsp cornflour
- 2 garlic cloves crushed (optional)
- Salt and pepper to taste
Instructions
- In a saucepan melt butter and olive oil on a medium heat.
- Add the mushroom to the pan and fry until it is a golden brown colour. Add the garlic and fry until fragrant.
- Mix the cornflour in the milk and stir until it dissolves. Pour it into the mushroom pan with the cream and allow to simmer for 5 -10 minutes until the sauce thickens and is cooked through.
- Add rosemary, salt and pepper to taste.
Notes
If your sauce splits add water and stir to balance the fat liquid ratio.
Nutrition
Serving: 1 | Calories: 344kcal | Carbohydrates: 10g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 146mg | Fiber: 2g | Sugar: 4g
