About this recipe:This is an easy mushroom sauce that comes together in minutes, which you can use to top pasta, rice, meatballs, chicken, etc. Use your favourite fresh mushrooms if desired - you may just have to increase the cooking time a bit.
1/2 (300g) tin chopped mushrooms, drained
2 tablespoons plain flour
2 teaspoons dried Italian herbs
1 teaspoon salt
125ml white wine
225ml chicken stock
120ml double cream
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Method Prep:15min › Cook:10min › Ready in:25min
Melt the butter in a frying pan over medium heat. Add the mushrooms and cook until browned. Mix in flour, dried Italian herbs and salt until smooth. Gradually stir in wine and chicken stock so that no lumps form and bring to a simmer.
Whisk together the egg and cream; stir into the sauce whilst off the heat. Bring back to the heat and stir until thickened, but do not allow it to boil.
Vey nice. I used fresh mushrooms instead of tinned, and Marigold stock, but apart from that followed the recipe, served it on cheesy mashed potatoes, and my wife loves it which is all that matters!
- 01 Apr 2013