Mushrooms in a creamy sauce

    25 min

    This is a surprisingly versatile sauce that can be used in a variety of different ways. Personally I tend to cook if for breakfast and eat it simply spooned over toast. I've also made this as an accompaniment to steak, an alternative to gravy and even occasionally as a main meal served over pasta.


    Derbyshire, England, UK
    1 person made this

    Serves: 4 

    • 1 small onion
    • 500g chestnut mushrooms
    • 2 cloves of garlic
    • 1 teaspoon butter
    • 1 teaspoon vegetable (rapeseed) oil
    • 2 teaspoons cornflour
    • 300ml whole milk
    • 1 pinch of salt and pepper

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Finely chop the onion, roughly chop the mushrooms and crush the garlic.
    2. Add the butter and oil to a pan and allow the butter to melt over a medium heat.
    3. Add the onions to the pan and cook until they start to soften, about 5 minutes.
    4. Add the mushrooms and garlic to the pan and cook until the mushrooms lose their liquid.
    5. In a separate jug mix the corn flour with a small amount of the milk until it forms a smooth paste. Top up with the rest of the milk and add to the pan.
    6. Turn up the heat a little and allow the mixture to simmer gently until the sauce thickens, 5 to 10 minutes.
    7. Check the seasoning and add salt and pepper to taste.


    Switch out 150ml of the milk with 150ml of beef stock and it makes an absolutely awesome gravy, especially when served over mashed potato.

    See it on my blog

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