This mushroom sauce recipe is a perfect accompaniment for so many things.
It is a great sauce for steak, roast beef, chopped steak, meatloaf, pork chops or chicken.
This sauce would even work well over other vegetables for a vegetarian meal option. Try it on quinoa or brown rice. Fantastic.
Mushrooms in cream sauce is an easy dinner recipe that you can prepare while your main course is cooking.
It makes any plain meat “entertainment worthy” while still being and easy dinner recipe.
Works for me!
- 4 ounces fresh mushrooms
- 1/2 teaspoon salt
- dash white pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk, or mix of milk and cream
- 1 tablespoon sherry
- Clean mushrooms thoroughly and cut a thin slice from the stem end. Slice or halve lengthwise. Place mushrooms in a saucepan, add butter and seasonings and cook uncovered over low heat for about 10 minutes, until any liquid is absorbed and mushrooms are golden.
- Mix flour and milk together well in a bowl Add the mixture gradually, stirring constantly. Simmer 10 minutes until sauce thickens, stirring occasionally. Season, then add sherry.
- The sherry adds a nice flavor touch, but if you prefer not to use it, simply leave it out, or replace it with your favorite red wine.
- You can use canned mushrooms for this recipe too, although I think the fresh work much better. It is just a taste preference. Use whichever you prefer.
- The combination of milk and cream provides a nice richness to the recipe. You can use all milk, but the lower the fat the “thinner” the taste. Whole milk is best for a sauce.