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Creamy Mushroom Sauce Recipe

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My creamy mushroom sauce recipe. A great sauce to add to your homemade pasta or to add to steak or even chicken schnitzel.

In the recipe below I used a combination of white and brown mushrooms. I find the best for this recipe are black mushrooms or a nice brown mushroom. However, most mushrooms are suitable.

Creamy mushroom sauce

A delicious mushroom sauce to add to pasta, steaks, or chicken schnitzel.
Creamy mushroom sauce
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Sauces
Keyword: cream, creamy mushroom pepper sauce, creamy mushroom sauce, mushrooms, pasta sauce, steak sauce
Servings: 4 portions

Equipment

  • 1 Chef knife
  • 1 Large frying pan
  • 1 Garlic Press

Ingredients

  • 1 tsp Olive Oil
  • 1 tsp Butter or ghee
  • 1 Med Onion chopped
  • 400 gr Brown or black mushrooms
  • 1 tsp Salt
  • 1 clove Garlic
  • 1 tsp Ground black pepper
  • 1 cup Fresh Cream
  • ½ tsp Mixed Italian herbs
  • 1 tot Cooking Brandy Optional

Instructions

  • Add olive oil and ghee to a large frying pan on a medium heat
  • Add chopped onion and fry till the onions become translucent
  • add sliced mushrooms and the tsp salt and place the lid on the frying pan. Allow to simmer till the mushrooms are cooked.
  • Remove lid and allow the excess moisture to simmer off
  • Add 1 clove of crushed garlic
  • Add 1 cup of fresh cream
  • Add 1 tsp coarse ground pepper and half tsp Italian herbs
  • Add 1 cap of cooking brandy (optional)
  • Cover and allow to simmer for 15 minutes
  • Serve on pasta, steak, or chicken.
  • Bon Appetit

Instruction Video (please like and subscribe)

Notes

Adding a cap full of cooking brandy adds a unique flavor to the sauce. 

For lovers of pepper sauce, add extra pepper to the sauce to your preference (mine is 3 to 4 tsp). It will be the best pepper sauce you ever tasted. With the pepper sauce variant adding the brandy is a must as it really helps to bring out the pepper flavor while the mushrooms add a unique twist to the pepper sauce.

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