Creamy Mushroom Sauce

By February 5, 2018June 30th, 2020Sauce
Creamy Mushroom Sauce by cooking meals for one

This sauce is lovely, serve over toast, steak, sausages or pasta


  • 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


  • 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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