The best creamy mushroom sauce by Wholesome Cook
For the mushroom sauce:
- 150g button mushrooms, cut in half then sliced
- 150ml thickened cream
- 2 cloves of garlic, crushed
- 1 tsp (or more to taste) freshly ground black pepper
- 1 tsp ground sea salt
- 1 tsp cooking oil
To make the sauce: heat oil in a medium saucepan over high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium. Add cream, salt and pepper and bring to a boil. Cook for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil. Once the sauce has reduced by half, add crushed garlic and cook for another minute.
To serve: remove from heat and serve over your favourite steaks.
To reheat: simply place saucepan back on low heat and let the sauce “melt” and heat through.
