Mushroom sauce
8 to 10
Easy
5 minutes
1 hourThis rich and creamy mushroom sauce is packed with deep, earthy flavours from golden-browned mushrooms, fresh thyme, garlic, and a hint of balsamic. Perfectly velvety and full of umami, it’s the ultimate sauce to elevate your steak, pasta, or roasted veggies. Simple to make but big on taste—this is a must-try recipe!
Ingredients
Method
- 1 kg assorted mushrooms, sliced (I use half portabellini mushrooms and half button mushrooms)
- 100 g butter
- 20 g fresh thyme
- 50 g garlic, crushed
- sea salt and freshly ground black pepper, to taste
- 2 cups whipping cream (add 1 extra cup if you want to stretch the sauce)
Method
Ingredients
1. Fry 250 g mushrooms in 25 g butter for about 6 minutes. They should be golden brown with some crispy bits. The intensity of the flavour depends on the mushrooms being well-browned. Don’t be in a hurry; make this with love and patience. At some point the mushrooms will release some liquid but carry on frying until the liquid has evaporated and the mushrooms are golden brown with some of those much-desired crispy bits.
2. Add 1⁄4 of the thyme stems (don’t bother chopping them or taking the leaves off as you will remove the stems later), 1⁄4 of the garlic and a splash or two (no more than 1 T) of the balsamic condiment and fry for 1–2 minutes, taking care not to burn the garlic.
3. Season lightly, then remove from the pan and set aside. Repeat until you’ve fried all the mushrooms.
4 Return everything to the pan and pour in the cream (if your pan is not large enough you may need to transfer
it to a saucepan). Bring the sauce to a simmer, stirring continuously, until reduced by at least a third and golden brown. This should take about 30–40 minutes. Remember to scoop out the thyme stalks. Check the seasoning and serve with a fillet and green salad.
Find more mushroom recipes here
Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag
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