Mushroom and thyme sauce

    20 min

    A delicious, creamy mushroom sauce with fresh thyme and garlic. Use in chicken pies, or pour over grilled chicken breasts.

    16 people made this

    Serves: 4 

    • 8-10 mushrooms, brushed clean and sliced
    • 1 1/2 teaspoons fresh thyme leaves
    • A splash of port (optional)
    • 3 or 4 cloves garlic, crushed
    • 1 tablespoon butter
    • 1/2 teaspoon dijon mustard
    • 150ml thick cream

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Melt butter, and add garlic and finely chopped thyme. Cook over low heat for a minute or two to soften garlic.
    2. Add a splash of port and the sliced mushrooms. Simmer until port has almost evaporated.
    3. Add cream. Season with mustard, salt and pepper. Simmer and stir for for 3-5 minutes.

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    Reviews in English (3)


    Lovely sauce. I used dry sherry instead of port and served it on pork loin rather than chicken. Worked very well.  -  01 May 2016


    This was very tasty. Hubby and I both enjoyed it. I did have to use regular thyme because I had no lemon thyme but that was my only change. My only critique is the vague measurements for wine & the mushrooms should be maybe 1 lb. This would be a simple mushroom sauce for a beginning cook but the lack of specifics might make this a challenge for new cooks.  -  22 Jun 2013  (Review from Allrecipes AU | NZ)


    sorry julie i hadnt posted anything before so am new to all of this......depending on the pot size i use enough port to cover approx 2/3 of the mushrooms add the thyme and season let it simmer until approx 1/8 left add cream and mustard to taste  -  05 Apr 2011  (Review from Allrecipes AU | NZ)