Fun fact: Ancient Egyptian hieroglyphics dating back 4,600 years depict mushrooms as a symbol of immortality, and the pharaohs declared that only the royal family could eat them.
Mushrooms are an excellent source of riboflavin, niacin, pantothenic acid, selenium, copper, and potassium, as well as a good source of thiamine, zinc, and manganese.
I used portabella mushrooms here, but you can use any variety you can find at your market. Swiss browns are very flavourful as are field mushrooms.
Creamy Mushroom Sauce
- 1 tablespoon butter
- 2 tablespoons oil
- 5 cups portabella mushrooms, halved/sliced approximately 500g/ 1 pound
- 2 sprigs fresh thyme – I used lemon thyme
- 2 garlic cloves crushed
- 1 cup cream
- 1 cup milk mixed with 3 teaspoons corn flour/corn starch
- 1-2 tablespoon lemon juice to taste
- salt & pepper to taste
- 2 tablespoons chopped parsley
- Heat the butter and olive oil together.
- Add the mushrooms to the pan with the thyme and season with salt and pepper.
- Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
- Pour in the cream and milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
- Season with lemon, salt and pepper and add the parsley.
Important tip: Make sure you fry the mushrooms so that they brown, this gives a lovely colour and draws out the full flavour of the mushrooms. Premix in a small bowl the milk and cornstarch then pour that into the mushroom mix, continuously stirring.
You could use this on steak like I did, or as filling for Chicken pie, I also add it to an omelette with more fresh herbs, it takes eggs to a whole new level. If you like, you could also use chicken stock to replace the milk. The milk adds calories and creaminess.
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