This mushroom sauce is a great addition to a variety of dishes and particularly delicious with roast chicken or a juicy steak.
20 people made this
2 tablespoons olive oil
1 medium onion, chopped
500g mushrooms, sliced
salt and pepper, to taste
1/2 bunch fresh parsley, chopped
2 cloves garlic, minced
5 tablespoons plain flour
3 tablespoons soured cream
Method Prep:15min › Cook:25min › Ready in:40min
In a saucepan, heat the oil and cook and stir the onion until translucent. Add the mushrooms then pour in the water and season. Cover and simmer for 15 minutes.
After 15 minutes, stir in the chopped parsley, garlic and 5 tablespoons flour. Whisk until smooth, cooking for 5 more minutes until thickened.
In a small bowl, combine the soured cream with 2 tablespoons of the hot mushroom sauce, mix well until smooth. Pour the mixture gradually back to the sauce and bring to the boil, stirring constantly. Remove from heat and serve.