Every cook needs a good easy creamy mushroom sauce recipe. It’s perfect stirred through pasta and fantastic on grilled steak.
When I was 14 years old I asked my mom if I could start cooking dinner for our family every now and then. She didn’t hesitate for a second to let me take the reigns while she went to settle on the couch with her book. I didn’t have a clue what to make but luckily my mom kept a pretty well-stocked fridge/freezer and I quickly settled on chicken schnitzel (which I still buy ready-made, FYI) drenched in creamy mushroom sauce, mashed potatoes and carrots.
There was only one problem, I had no idea how to make mushroom sauce. My mom gave me direction from the couch but for the most part I was on my own. I chopped the garlic, sliced the mushrooms and added them to a hot pan with some oil. Fried them (for not nearly long enough) and poured in WAY too much cream. In went a slurry of milk and corn flour to thicken it all up and I seasoned it (again, not nearly enough). It was the first recipe I had ever made by myself.
Over the years, I perfected (in my opinion) this very humble and simple recipe and can honestly say I make it at least once a week now. Whether I stir it into al dente pasta for a fast weeknight dinner, pour it over crispy oven-baked fries for a lazy weekend snack or serve it with medium-rare steak, we LOVE creamy mushroom sauce in our household.
Feel free to play around with the flavourings but I honestly think thyme, garlic and lemon were all made for mushrooms. If you wanted to keep the sauce more on the low-cal side, substitute the cream for milk. Of course, the sauce won’t be as rich and luscious but it will still be delicious. And that’s really it. This recipe is SO easy and so simple but will quickly become a favourite in your home too. Guaranteed.
- 1 tablespoon butter
- 2 tablespoons oil
- 5 cups approximately 500g portabellini/chestnut mushrooms, halved/sliced
- 2 sprigs fresh thyme
- 2 garlic cloves crushed
- 1 cup 250ml cream
- 1 cup milk mixed with 3 teaspoons corn flour/corn starch
- 1-2 tablespoon lemon juice to taste
- salt & pepper to taste
- 2 tablespoons chopped parsley
Heat the butter and olive oil together.
Add the mushrooms to the pan with the thyme and season with salt and pepper.
Allow the mushrooms to fry until golden brown.
Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
Season with lemon, salt and pepper and add the parsley.