About this recipe:This is a simple mushroom sauce, that I devised when I had some mushrooms to use up, It turned out really scrummy and rich, with no need to add cream.The amounts can be scaled up or down as needed, if you have large amounts of mushrooms to use, this recipe can be scaled up and frozen in portions. I hope you enjoy !
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Method Prep:10min › Cook:30min › Ready in:40min
Chop the onions and mushrooms as fine or as coarsely as you like (50% of this will be blended to create the smooth part of the sauce).
Take a large frying pan and add the butter and olive oil, melt on a low to medium heat.
Add the onions to the pan and cook until softened but not browned, about 5 to 7 minutes.
Add the mushrooms, crush or mince the garlic and add, cook until the mushrooms soften - again another 5 to 7 minutes or so, depending how thick you have cut them.
Take off the heat and pour 50% (again adjust according to how lumpy you want the sauce to be) of the saucepan into a blender, making sure you take all of the butter and fluids.
Add the veg stock, Worcestershire sauce, salt and pepper, to the blender.
Blend to within an inch of its life. You want to get it really smooth. It makes so much difference to the finished sauce
When smooth, pour back in the frying pan with the un-blended 50%, add the thyme, place back on a low heat to simmer for 15 to 20 minutes to bring all the flavours together . . . simples!
A great sauce to liven up any meat really, chicken, pork or beef. Example - defrost sauce in microwave - 2 chicken breasts placed on an oven tray (you can brown them in a frying pan first if you like, but it makes no difference to the taste, the lemon juice keeps them moist), Paste with olive oil, drizzle with lemon, cook at 200 C for 30 minutes, whilst reheating sauce in sauce pan on low. Serve over rice or with veg and new potatoes, as I say. . . simples !
I use Schartz® Tropical mixed peppercorns in my grinder, so much more tasty than plain black pepper.