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Mushroom Sauce

Mushroom Sauce

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Mushroom Sauce
15th October, 2017

This Mushroom Sauce is a staple in my house. I cook off large enough batches to freeze down and serve with pasta dishes or serve as a sauce with a roasted pork loin

This sauce freezes really well and will last a good few months


  • 400g Mushrooms, cleaned and sliced
  • 1 large Onion, finely chopped
  • 1 clove Garlic, crushed
  • 50g Butter
  • 2 Tbsp Oil
  • 1 tsp Herbe de Provence
  • 125 mls White Wine
  • 125 mls Chicken/Vegetable stock
  • 150 mls Double Cream


    Heat the oil and butter in a large sauce pan and then add the onion and begin to soften for 5 minutes over a medium heat. Add the mushrooms to the pan and sweat down for a further 5 minutes before adding in the garlic and herbs and cooking for an additional minute

    Add in the white wine and begin to reduce over a medium heat until the wine is almost gone

    Now add in the stock and once again, reduce down until almost dry.

    Now add the cream and over a low heat, bring it to a simmer and then take off the heat

    Pass the sauce through a blender until smooth. It can be kept in the fridge for a few days or frozen down.

    Just warm the sauce up when you’re ready