Double mushroom sauce

Recipe from: 9/1/2002 12:00:00 AM

Ingredients 9
Servings 1


Serving Change
  • 15 ml olive oil
  • 2 cloves garlic
  • 1 onion, chopped finely
  • 2 sprigs fresh thyme, leaves removed
  • 250g portobellini mushrooms, sliced thickly
  • 2 large handfuls dried porcini mushrooms, rehydrated in 1C boiling water
  • 1/2 x 410g can Nestle Ideal Lite evaporated milk
  • 15 ml medium cream sherry
  • Salt and milled pepper


Heat oil in a pan and sauté garlic.
Add onions and soften for 5 minutes, over a low heat, until translucent.
Add Portobellini mushrooms and stir-fry for 4 minutes. (Add a little of the dried mushroom liquid).
Add re-hydrated mushrooms (including liquid), evaporated milk and sherry and simmer for 5 minutes, stirring occasionally, until sauce thickens.
Season and serve.
Serves 4-6



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