23 August, 2015
Mushroom Sauce
Mushroom Sauce
Serves: 4-6
Ingredients:
- 8-10 medium-large button mushrooms
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1/2 teaspoon onion salt or celery salt
- 1 tablespoon plain flour
- 1 cup beef stock
- 1/2 teaspoon Worcestershire sauce or Vegemite
- 1 tablespoon sour cream or natural yoghurt
Method:
- Simmer the mushrooms, garlic, butter and salt for 5 minutes over medium heat until the mushrooms have started to soften
- Stir through the plain flour, this will form a thick type of batter and cook for 2 minutes to cook out the flour taste, stirring constantly
- Add in the stock and using a fork to stir very well ensure any lumps are whisked out until you get a smooth sauce, add in the Worcestershire sauce and simmer on medium low heat to allow the flavours to infuse together
- Stir through the sour cream and allow to just heat through before serving.
Recipe Notes:
- Store in an airtight container in the fridge for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.