Creamy Mushroom Sauce (Printable Version)
# What You’ll Need:
01 -
1 tablespoon light flavored extra virgin olive oil
02 -
2 tablespoons unsalted butter (30g)
03 -
250g small Swiss brown mushrooms, sliced
04 -
1 small shallot, finely chopped
05 -
1 large clove garlic, minced
06 -
½ cup low-sodium chicken stock (or vegetable stock)
07 -
3 teaspoons Worcestershire sauce
08 -
1 cup thickened cream (heavy cream)
09 -
½ teaspoon cornflour (US cornstarch), optional
10 -
¼ teaspoon salt
11 -
¼ teaspoon cracked black pepper
# Steps to Follow:
01 -
Heat olive oil and butter together in a skillet over medium heat until the butter is fully melted.
02 -
Add mushrooms and shallot to the skillet and cook, stirring frequently, until the mushrooms are golden brown, approximately 8-10 minutes.
03 -
Stir in minced garlic and cook for an additional minute.
04 -
Add chicken stock, Worcestershire sauce, and cream. Bring the mixture to a gentle simmer.
05 -
Simmer for 2-3 minutes until the sauce has slightly thickened and coats the back of a spoon. If you want a thicker sauce without reducing the cream too much, mix cornflour and 2 teaspoons of water, then add to the sauce while stirring.
06 -
Stir in salt and cracked black pepper. Adjust seasoning to taste, then serve immediately or store in an airtight container to reheat later.
# Additional Notes:
01 -
For best results, weigh ingredients where possible to ensure accuracy.