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Mushroom sauce – the secret recipe uncovered

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I have been making this sauce for years and years and have had quite a few people ask me to share this recipe with them. This includes my dad, who wants to put it on a recipe card in his shop.

For some strange reason, I haven’t wanted to share it, up until now. A pretty weird thing for someone who loves sharing recipes. I’m not really sure why.

I found the base recipe for this sauce when I was challenged many years ago to make REAL mushroom sauce. I’m not sure about you, but I’m sick of going to a pub, ordering a steak with mushroom sauce – and getting gravy with mushrooms in it. While sometimes it tastes ok … it’s not real mushroom sauce. Not in my book anyway.

So here is how to make true mushroom sauce. It’s delicious and the base idea came from the genius herself – Margaret Fulton.

Mushroom Sauce

mushroom sauce

  • 30gm of butter
  • 15 button mushrooms – stalks removed and sliced finely
  • 1 large tbs of flour
  • 1 1/2 cups of chicken stock
  • salt and freshly ground black pepper
  • 1 tbs of cream
  • 1 tsp of lemon juice (or to taste)
  • 2 tbs of freshly chopped parsley

Method

Heat a medium-sized sauce over a low heat and melt the butter.


Turn the heat to medium and saute the mushrooms until they start to release their liquid. About five minutes. Season with salt and pepper.

Add the flour and turn the heat to low, stirring constantly for 1 minute to cook the flour.

Add the stock and turn up the heat. Use a whisk to ensure there are no lumps as the sauce begins to thicken. Cook, stirring, for a further 3 to 5 minutes.

Taste the sauce at this point. Season if needed and ensure that the flour taste has been cooked out. If too thick, add a little more stock. If too runny, cook a little longer and allow the sauce to reduce a little.

To finish, add the cream, lemon and parsley and stir.

Serve immediately over steak, cooked to your liking.

This sauce makes enough to serve four – so if you have leftovers, pop them in an airtight container or ziplock bag and pop in the freezer. Thaw and reheat in a saucepan.

I promise once you make it, you’ll never go back to gravy with mushrooms in it again! A good sauce can be the difference between an ok meal, and an amazing meal.

Enjoy~

 

 


 

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