Mushrooms release glutamate when heated above 140°F, creating natural MSG that's 10x stronger than tomatoes.
Mushroom Sauce
Indulge in a savory mushroom sauce that elevates any dish to gourmet status! Crafted with earthy mushrooms, fragrant garlic, and a splash of rich cream, this sauce is a heavenly companion for your favorite pasta or rice. Whip it up in no time for a delightful meal that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves of garlic
- 500grams white mushrooms or king oyster mushrooms (17.6 oz)
- half an onion
- handful of cherry tomatoes or half a regular tomatooptional
🥛Dairy & Eggs(2)
- 30-40g of butter (2.1-2.8 tbsp)
- 200ml of cooking cream + 200ml of water or 400ml of full fat milk (6.76 fl oz)water or full fat milk
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper (2.5 ml)
- fresh coriander for garnishoptional
- 1/2 tsp oregano (optional) (2.5 ml)optional
- 1 tsp salt (5 ml)
📦Other(1)
- 1/4 tsp chilli flakes (1.25 ml)
👨🍳 Instructions
- 1
Fry the mushrooms in olive oil until slightly brown.
- 2
Add butter, onions, and garlic, and fry until fragrant.
- 3
Season with salt and pepper, then add oregano and cherry tomatoes.
- 4
Add equal parts cooking cream and water (or substitute with milk), bring to a boil.
- 5
Garnish with fresh coriander and enjoy.
💡 Pro Tips
- ✓Sear mushrooms in a single layer without overcrowding - cook at 400°F+ surface temp to achieve Maillard browning and prevent steaming which releases excess moisture.technique400°F+ surface temp
- ✓Don't salt mushrooms until after browning because salt draws out moisture through osmosis, creating steam that prevents proper caramelization.timing
- ✓Add butter after initial mushroom browning to prevent milk solids from burning at high heat - butter burns at 302°F while olive oil is stable to 375°F.technique302°F burn point
- ✓Use heavy cream (35%+ fat) instead of cooking cream for better sauce stability - higher fat content creates stronger emulsion and reduces curdling risk when boiling.ingredient35%+ fat content
- ✓Simmer sauce for 3-5 minutes after boiling to reduce liquid by 15-20% and concentrate flavors while achieving nappe consistency.timing3-5 minutes, 15-20% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mushrooms release glutamate when heated above 140°F, creating natural MSG that's 10x stronger than tomatoes.
Mushroom Sauce
Indulge in a savory mushroom sauce that elevates any dish to gourmet status! Crafted with earthy mushrooms, fragrant garlic, and a splash of rich cream, this sauce is a heavenly companion for your favorite pasta or rice. Whip it up in no time for a delightful meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 cloves of garlic
- 500grams white mushrooms or king oyster mushrooms (17.6 oz)
- half an onion
- handful of cherry tomatoes or half a regular tomatooptional
🥛Dairy & Eggs(2)
- 30-40g of butter (2.1-2.8 tbsp)
- 200ml of cooking cream + 200ml of water or 400ml of full fat milk (6.76 fl oz)water or full fat milk
🧂Spices & Seasonings(4)
- 1/2 tsp black pepper (2.5 ml)
- fresh coriander for garnishoptional
- 1/2 tsp oregano (optional) (2.5 ml)optional
- 1 tsp salt (5 ml)
📦Other(1)
- 1/4 tsp chilli flakes (1.25 ml)
👨🍳 Instructions
- 1
Fry the mushrooms in olive oil until slightly brown.
- 2
Add butter, onions, and garlic, and fry until fragrant.
- 3
Season with salt and pepper, then add oregano and cherry tomatoes.
- 4
Add equal parts cooking cream and water (or substitute with milk), bring to a boil.
- 5
Garnish with fresh coriander and enjoy.
💡 Pro Tips
- ✓Sear mushrooms in a single layer without overcrowding - cook at 400°F+ surface temp to achieve Maillard browning and prevent steaming which releases excess moisture.technique400°F+ surface temp
- ✓Don't salt mushrooms until after browning because salt draws out moisture through osmosis, creating steam that prevents proper caramelization.timing
- ✓Add butter after initial mushroom browning to prevent milk solids from burning at high heat - butter burns at 302°F while olive oil is stable to 375°F.technique302°F burn point
- ✓Use heavy cream (35%+ fat) instead of cooking cream for better sauce stability - higher fat content creates stronger emulsion and reduces curdling risk when boiling.ingredient35%+ fat content
- ✓Simmer sauce for 3-5 minutes after boiling to reduce liquid by 15-20% and concentrate flavors while achieving nappe consistency.timing3-5 minutes, 15-20% reduction