This sauce is lovely, serve over toast, steak, sausages or pasta
Ingredients
- 1 teaspoon oil
- 1 teaspoon butter
- ½ eshallot, chopped
- 6 swiss mushrooms, cored, peel and sliced
- 1 teaspoon thyme leaves
- ½ teaspoon minced, garlic
- 4 tablespoons cream
- 3 tablespoon water
- pinch of Vegeta
- 1 teaspoon corn flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire Sauce *optional
Method
- Heat oil in a small pan over a medium heat
- Add onion and garlic and cook for 1-2 minutes until transparent and softens
- Remove from pan, wipe pan clean
- Add the butter to the pan, melt over medium heat
- Add the mushrooms, pan fry for 2-3 minutes
- Add the cream, thyme, water and Worcestershire sauce
- Add cornflour and Vegeta to a little water and mix to a paste
- Add the mixture to the creamy mushrooms and stir till thickens
- Add the onion and garlic to the creamy mushrooms and serve
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