Mushroom sauce - including recipes with cream, white wine and mushrooms.

mushroom sauce
Mushroom sauce is an extremely versatile sauce and can be served with a number of dishes. It can be poured over freshly cooked pasta, served as an accompaniment to chicken or steak or even spread onto toasted fresh crusty bread and served as a starter.

Any type of mushroom can be used to make the sauce, including button or cup mushrooms, wild mushrooms or a mixture. Before chopping the mushrooms, they should be wiped clean with a damp piece of kitchen towel and the stalks should be removed. Never wash mushrooms, as much of the flavour is lost in the process.
Mushroom sauce can be made by adding sautéed mushrooms to a white or Béchamel sauce made from milk or cream or it can be made from a chicken or beef stock.

The mushrooms may be finely chopped, thinly sliced or cut into chunks depending on preference and for a smooth and creamy sauce it can be passed through an electric blender.

Other ingredients that may be added to a mushroom sauce to give it that extra something special are white wine, garlic, Worcestershire sauce or crème fraiche.

For a simple mushroom sauce, cook 8 oz (225 g) of sliced mushrooms in 1 oz (30 g) of butter and add it to Béchamel sauce (see our article on Bechamel sauce), season and serve.

For other ideas on how to make a tasty mushroom sauce, read and try out some of the following recipes.

Cream, white wine and mushroom sauce

  • 6 oz (170 g) of cup or button mushrooms
  • 5 oz (140 g) of mixed wild mushrooms
  • 7 fl oz (200 ml) of crème fraiche
  • ¼ pint (150 ml) of white wine
  • 3½ fl oz (100 ml) of water
  • 1 finely chopped onion
  • 2 tbsp of olive oil
  • 2 crushed garlic cloves
  • ½ tsp of dried thyme
  • salt and pepper
  1. Heat the olive oil in a medium-large sized saucepan, add the chopped onion and fry over a gently heat for 7 - 10 minutes or until the onions are soft and translucent.
  2. Whilst the onions are cooking, slice the mushrooms to your desired thickness.
  3. Add the mushrooms to the onions, together with the crushed garlic and cook for a few more minutes.
  4. Pour in the white wine and bring the mixture to the boil.
  5. Reduce the heat slightly and cook until the sauce has reduced by about half.
  6. Pour in the water and stir in the crème fraiche.
  7. Bring the sauce to the boil once again and cook for 5 minutes or until the sauce has thickened.
  8. Add the thyme, salt and pepper and taste.
  9. Mix well and serve immediately.

Simple mushroom sauce

  • 6 oz (170 g) of thinly sliced mushrooms
  • ½ pint of milk
  • ½ oz (15 g) of butter
  • 1 heaped tbsp of flour
  • olive oil
  • salt and pepper
  1. Heat a little olive oil and melt the butter in it.
  2. Add the mushrooms and sauté until the mushrooms are soft and dark in colour.
  3. Remove the pan from the heat and set aside.
  4. Add the flour and pour in the milk.
  5. Mix the ingredients together, stirring continuously.
  6. Return the pan to a medium heat and cook the sauce, stirring constantly until it thickens.
  7. Season with salt and pepper and cook for 5 - 8 minutes.
  8. Serve hot.

Mushroom Sauce

  • 1 lb 2oz (500 g) of finely chopped mushrooms
  • 3 finely chopped shallots
  • 7 fl oz (200 ml) of cream
  • 4½ fl oz (125 ml) of white wine
  • 1 oz (30 g) of butter
  • 1 crushed garlic clove
  • pinch of nutmeg
  • salt and pepper
  1. Melt the butter over a gentle heat in a medium sized saucepan.
  2. Add the chopped shallots and fry for 3 - 4 minutes.
  3. Add the garlic and fry for another 2 minutes.
  4. Add the chopped mushrooms and season with salt and pepper.
  5. Stir all of the ingredients together and cook until the mushrooms have softened and darkened in colour.
  6. Turn the heat up on the stove and pour in the white wine.
  7. Stir the ingredients and cook until the wine had reduced by two-thirds.
  8. Turn the heat down and stir in the cream and nutmeg.
  9. Serve hot.

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