Rich, earthy, and silky—perfect over pasta, steak, or mashed potatoes!
📝 Ingredients
- 400g mixed mushrooms (cremini + button), sliced
- 1 large onion, finely diced
- 2 garlic cloves, grated
- 2 tbsp olive oil
- 1 tsp butter (for depth)
- 250ml vegetable stock (hot)
- 200ml double cream (or heavy cream)
- 2 tbsp fresh parsley, chopped (divided)
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 1 tsp cornstarch + 1 tbsp water (slurry)
👩🍳 Step-by-Step
1️⃣ Sauté Aromatics
- Heat oil + butter in a pan over medium heat.
- Cook onion until translucent (~3 mins), then add garlic for 30 seconds until fragrant.
2️⃣ Cook Mushrooms
- Add sliced mushrooms, sauté 5-7 mins until browned and liquid evaporates.
- Deglaze with hot stock, scraping up browned bits.
3️⃣ Finish the Sauce
- Stir in cream, simmer 3-4 mins until slightly reduced.
- Season with paprika, salt, and pepper.
- Thicken with cornstarch slurry, stirring 1 min until glossy.
- Fold in 1 tbsp parsley, sprinkle the rest on top.
🔥 Pro Tips
✔ Mushroom prep: Don’t wash—brush off dirt or wipe with a damp towel.
✔ For extra umami: Add 1 tsp soy sauce or Worcestershire.
✔ Herb swap: Try thyme or tarragon instead of parsley.
🍽 Serving Ideas
- Toss with fettuccine for a quick pasta.
- Drizzle over grilled chicken or seared steak.
- Pair with crusty bread to soak up the sauce.
⏲ Time & Storage
- Prep: 10 mins
- Cook: 15 mins
- Keeps in fridge for 3 days (reheat gently with a splash of cream).
FAQ
- How to make it vegan?
Use coconut cream + nutritional yeast instead of dairy. - Why is my sauce grainy?
Cornstarch wasn’t fully dissolved—mix slurry well before adding. - Can I freeze it?
Yes, but cream sauces may separate. Reheat slowly while whisking.
