Mushroom Sauce
Ingredients
- 500 gButton mushroom (quartered)
- 40 gUnsalted butter
- 1 pcOnion (minced)
- 1 pcGarlic (minced)
- 1 tbspWheat flour
- 100 mlDry white wine
- 200 mlMineral water
- 1 pcThyme (whole sprig)
- 100 mlCream
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcBeef stock (crumbled)
Method
A deep brown, velvety sauce with well-seared mushrooms. The scent of nutty butter and thyme blends into a reduced jus that perfectly coats the meat.
- 1
Cut the mushrooms into even quarters. Finely mince the onion and garlic. Prepare the thyme.
- 2
In a pan, melt the butter. When it foams and starts smelling nutty, toss in the mushrooms. Let them color without stirring at first so they brown properly.
- 3
Add the onion and garlic to the mushrooms. Sprinkle the flour over everything and stir for a minute to cook the roux without burning it.
- 4
Deglaze with white wine, scraping the bits from the bottom of the pan. Pour in the water and stock. Add the thyme. Let reduce over medium heat until the liquid thickens.
- 5
Pour in the cream. Let simmer until the sauce coats the back of a spoon. Season with salt and pepper to taste.
Frequently asked questions
How do you get this dish right?
- Do not salt the mushrooms at the start, or they will release water and won't brown.
- If the sauce is too thick, thin it out with a little hot stock.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water if the sauce has set too much.
